312Dbt.    D2b1    7630    7 


■!|i|; 


73 
B2 


» 


(5^  - 


n 


UNIVERSITY  OF  MASSACHUSETTS 
AT  AMHERST 


UNIVERSITY  LIBRARY 

Special  Collections  &  Rare  Books 


LAWS  AND  REGULATIONS    # 


O  F    T  H  E 


MASSACHUSETrS  SOCIETT 


FOR    PROMOTING 


AGRICULTURE. 


CONTAINING, 


The  N^MES  of  its  prefent  OFFICERS  and  MEMBERS, 
List  of  PREMIUMS,  &c. 


WITH 


Some  interefting  EXTRACTS  from  Foreion  and  Domestic^ 
Publications. 


BY  THE   TRUSTEES. 


P  R  I  N  T  B:  D    AT   H  O  S  TO  Nt 

BY  ISAIAH  THOMAS  and  EBENEZER  T.  ANDREW^ 

FAUST'S  STATUE,  No.  45,  Nev/bur  y  Street. 

^aDCc:;cIfI, 


4,  3  o  ■  o  is 


4 


ro    "THE    PUBLICK. 


JL  HE  imperfeft  ftate  of  hufbandry  in  general,  in 
this  country,  is  too  well  known  to  require  any  difcuf- 
fion.  This  circumflance  fuggefted  the  origin  of  the 
Maflachufetts  Society  for  promoting  Agriculture. 

The  farmers  of  this  ftate,  are  equal,  and  perhaps  fu- 
perior,  in  their  knowledge  of  agriculture,  to  their  fellow 
citizens  in  any  part  of  the  Union  ;  but  we  muft  acknow- 
ledge, that  the  fcience  and  praClice  of  husbandry  in. 
fome  foreign  countries,  are  far  fuperiour  to  our  attain- 
ments. One  great  objeft  of  this  Society  will  be,  to  ob- 
tain and  pubhlh  an  account  of  the  improvements  of  oth- 
er countries,  and  to  procure  models  of  machines  in 
which  they  excel.  It  will  attend  to  whatever  relates  to, 
rural  aflPairs,  and  efpecially  to  promote  an  increafe  of 
the  produ6ls  of  our  lands,  fuch  as  the  improvements  of 
foil  by  tillage,  manures,  clearing,  and  draining,  the  culti- 
vation of  fuch  gralTes,  and  other  articles,  as  may  be 
moft  advantageous  to  the  farmer,  and  of  courfe  to  all 
claffes  of  people,  and  fuch  as  are  beft  adapted  to  our 
foil  and  climate  ;  the  moft  profitable  kinds  of  feed, 
with  the  time  and  manner  of  fowing  and  cultivating 
them  ;  the  beft  method  of  propagating  and  preferving 
fruit  trees  from  infefts,  particularly  from  the  canker 
worm  ;  alfo,  the  beft  method  of  increafing  foreft  trees. 
The  feeding  and  management  of  neat  cattle  and  Iheep, 
and  the  beft  method  of  making  and  preferving  butter 
and  cheefc. 


To 


A4|-|l 


IV 


To  encourage  the  utmoft  attention  to  thcfe  obje6ls, 
the  Society  will,  from  time  to  time,  offer  fuch  premiums 
as  their  funds  will  admit.  They  confider  agriculture  in 
its  various  branches  and  connexions  as  highly  interefling 
to  all  mankind.  The  wealth  and  importance  of  the 
community,  is  fo  intimately  conne6led  with,  and  de- 
pendent on  the  extent  and  fuccefs  of  agriculture,  that 
every  one  who  is  defirous  of  advancing  the  happinefs, 
profperity,  and  dignity  of  his  country,  its  commerce,  and 
convenient  fubfiftance  of  individuals,  will  lend  his  aid 
to  this  mofl;  ufeful  infhitut  ion^ 

The  members  of  this  Society  have  no  other  intercft, 
than  the  benefit  of  the  human  fpecies  at  large.  They 
confider  themfclves  members  in  common,  of  the  great 
family,  and  expcdl  no  other  advantage  than  the  fatisfac- 
tion  of  being  beneficial  to  themfelves,  with  the  refi;  of 
the  community. 

They  therefore,  in  eonfequence   of   the  charge   they 
have    taken    on    themfelves,   call  in   the   mod    earnell 
manner,  on  every  pra6tical  farmer,  to  fend   to  either  of 
the    Secretaries  in  Bofton,  all  the  information  which  he 
poflelfes  on  any    fubjeft   connefted    with   agriculture. 
The  Society  wifh  to  obtain   the    modes  of  pra6lice  in 
different  parts  of  this  country,  but  particularly  of  this 
ilate,  that   they    may  publifh  the  fame  ;  that  one  part 
may  be  benefited  by   the  improvements   of  the  other. 
There  are  many  perfons»in  every  community,  who  make 
improvements  that  perifh  with  the  poirefTor,  merely  for 
want  of  fome  place   where   they   may    be   perpetuated. 
The  Society  will  feel   obliged  to  every  perfon  for  their 
attention   and   communications,    even   if  they    poffefs 
nothing    more    than   is  generally     underftood.      Ev- 
ery correfpondent  has  a  right  to  withhold  his  name,  but 
if  the  names  fhould   appear,  which   the  Society  would 
prefer,  and  the   communications  contain  nothing  ex- 

traojdinary> 


traordlnary,  they  may  tie  affured  of  the  gratitude  as 
well  as  candour  of  the  Society. 

All  perfons  ele£led  honorary  members,  in  whatever 
ilate  or  country,  have  a  right  to  be  prefent  at  the  femian- 
nual  meetings,  in  April  and  O6lober,  and  are  invited  to 
aflift,  by  their  communications  to  the  Truftees,  in  ad- 
vancing hufbandry. 

This  publication  is  defigned  to  inform  the  members, 
who  have  not  attended  the  meetings,  of  the  nature 
of  the  inflitution  and  regulations,  and  the  publick  of 
the  general  views  of  the  Society,  and  to  make  the  par- 
ticular objeds  of  premiums,  that  have  been  already  de- 
termined on,  more  univerfallj)'  known. 

The  Society  call  on  every  perfon,  who  feels  inclined 
to  fuggefl:  any  other  objects  for  pecuniary  rewards,  to 
communicate  them  without  referve,  to  either  of  the 
Secretaries,  and  as  foon  as  their  funds  will  admit,  particu- 
lar attention  will  be  paid  to  fuch  communications. 


LAWS  AND  REGULATIONS,  6cc. 


ACT  OF  INCORPORATION. 


COMMONWEALTH  of  MASSACHUSETTS. 

In  the  the  year  of  our  Lordy  one  ihoufand  feven  hun- 
dred and  ninety  two. 

An  AB  to  incorporate  and  ejlahlijh  a  Society  hy  the 
name  of  the  Massachusetts  Society  for  pro- 
moting Agriculture. 


w 


H  E  R  E  A  S  very  great  and  important  ad- 
vantages may  arife  to  the  communit)^,  from  inftituting  a 
Society  for  the  purpofe  of  promoting  Agriculture,  and 
divers  perfons  having  petitioned  to  this  court  to  be  in- 
corporated into  a  Society  for  that  laudable  purpofe. 

Be  it  therefore  enaBed  by  the  Senate  and  Houfe  of  Rep  re - 
fentatives  in  General  Court  ajfembledy  and  by  the  authority 
of  the  fameyThdl  the  laid  petitioners,  viz.  Samuel  Ad- 
ams, John  Avery,  jun.  JofephBarrell,  Martin  Brimmer, 
Charles  Bulfinch,  John  Codman,  Edward  Cutts,  Aaron 
Dexter,  Thomas  Durfee,  Mofes  Gill,  Chriftopher  Gore, 
Benjamin  Guild,  Stephen  Higginfon,  Henry  Hill, 
Samuel  Holten,  Benjamin  Lincoln,  John  Lowell,  Jon- 
athan Mafon,  Jonathan  Mafon,  jun.  Azor  Orne,  Sam- 
uel Philips,  Thomas  Rjuflel,  Samuel   Salilbury,  David 

Sears, 


8 

Sears,  James  Sullivan,  Cotton  Tufts,  Charles  Vaughan^ 
and  Thomas  Winthrop,  together  with  fuch  others 
who  fhall  become  members  thereof,  be,  and  they  are 
hereby  incorporated  into,  and  made  a  body  politic  and 
corporate  forever,  by  the  name  of  the  Majfachufeits  5o- 
ciety  for  promoting  /Igriculture, 

And  be  it  further  ena^ed  by  the  authority  ajorefaid^ 
That  the  faid  corporation  be,  and  are  hereby  declared 
and  made  capable  in  law  of  having,  holding,  purchafmg 
and  takingin  fee  fimple,  or  any  lefs  eftate,  by  gift,  grant, 
devife,  or  otherwife,  any  lands,  tenements,  or  other  eftate, 
real  and  perfonal  ;  provided  that  the  annual  income  of 
the  faid  real  and  perfonal  eftate,  ftiall  not  exceed  the 
fum  of  ten  thoufand  pounds,  and  alfo  to  fell,  alien,  de- 
vife, or  difpofe  of  the  fame  eftate,  real  and  perfonal,  not 
ufing  the  fame  in  trade  or  commerce. 

And  be  it  further  enabled  by  the  authority  aforefaid. 
That  the  faid  corporation  fhall  have  full  power  and  au- 
thority to  make,  have,  and  ufe  a  common  feal,  and  the 
fame  to  break,  alter,  and  renew  at  pleafure  ;  that  it  fhall 
be  capable  in  law  to  fae  and  be  fued,  plead  and  be  im- 
pleaded, anfwer  and  be  anfwered  unto,  defend  and  be 
defended,  in  all  courts  of  record,  or  other  courts  or  plac- 
es whatfoever,  in  all  a£lions  real  and  perfonal  and  mixed, 
and  to  do  and  execute  all  and  lingular  other  matters  and 
things,  that  to  them   fhall,  and  may  appertain  to  do. 

And  be  it  further  enabled  by  the  authority  aforefaid. 
That  the  faid  corporation  may  make,  eftablifli  and  put 
in  execution,  fuch  laws  and  regulations  as  may  be  ne- 
ceffary  to  the  government  of  faid  corporation,  provided 
the  fame  fliall  in  no  cafe  be  repugnant  to  the  laws  and 
conftitution  of  this  ftate. — And  for  the  well  governing 
of  the  faid  corporation,  and  the  ordering  their  affairs, 
they  fhall  have  fuch  ofBcers  as  they  fhall  hereafter  from 
time  to  time  ele6l  and  appoint  ;  and  fuch  officers  as 
fliall  be  defignated  by  the  laws  and  regulations  of  the 
faid  corporation  for  the  purpofe,  fhall  be  capable  of 
exercifing  fuch  power  for  the  well  governing  and  order- 
ing the  affairs  of  the  faid  corporation,  and  calling  and 
holding  fuch  occafional  meetings  for  that  purpofe,  as 
fhall  be  fixed  and  determinc^d  by  the  faid  laws  and  rtfg» 
ulations.  And' 


And  he  it  further  enaSfed  hy  the  authority  aforcfaid^ 
That  the 'end  and  defign  of  the  inftitution  ot  the  laid 
Society  is  for  the  purpofe  of  promoting  ufeful  improve- 
ments in  Agriculture. 

And  be  itjurther  ena^ed^  That  the  place  of  holding  the 
firft  meeting  of  the  faid  Society,  fliall  be  in  the  town  of 
Bofton,  and  that  Samuel  Adcims,  Elq.  be,  and  he  here- 
by is,  authorized  and  empowered,  to  fix  the  time  tor 
holding  the  faid  meeting,  and  to  notify  the  fame  to  the 
members  of  the  faid  Society,  by  cauling  the  (ame  to  be 
publilhed  in  one  of  the  Bofton  newfpapers,  fourteen  days 
before  the  time  fixed  on  for  holding  the  faid  meeting. 

In  the  House  of  Representatives,  March  7th, 
1792.  This  Bill  having  had  three  feveral  readings,  palT- 
ed  to  be  enaaed.  DAVID  COBB,  Speaker. 

In  Senate,  March  7th,  1792.     This    Bill   hav- 
ing had  two  feveral  readings,  palled  to  be  enabled. 

SAMUEL  PHILLIPS,  President. 
Approved,  JOHN  HANCOCK. 

True  Copy,     Atteft, 

JOHN  AVERY,  juN.  Secretary. 

RULES    AND    REGULATIONS. 


ARTICLE       I. 

JL  H  A  T  there  fhall  be  a  Prefideht,  two  Vice 
Frefidents,  a  Recording  Secretary,  Correfponding  Secre- 
tary, and  Treafurer,  who  fhall  be  Trudees  ex  officio;  in 
addition  to  thefe,  fix  other  Trudees  fliall  be  choftn  from 
the  members  at  large,  all  of  whom  ihall  continue  in  of* 
fice  until  others  are  eleded  in  their  flead. 

11.  ALL  officers,  as  well  as  new  members,  Ihall  be 
ele6led  by  ballot.  The  eleSion  Ihall  be  determined  by 
a  majority  of  votes. 

B  ilL 


t6 

III.  THERE  fliall  be  two  flated  meetings  of  the  So- 
ciety annually,  viz.  on  the  firfl  Wednefdays  in  April 
and  October,  the  fame  to  be  held  at  1 1  o'clock,  A.  M. 
at  fuch  place  as  the  Truftees  fhall  appoint,  of  which 
they  fhall  give  notice  in  one  of  the  Bofton  newfpapers, 
ait  leafl  three  weeks  previous  to  faid  meeting. 

IV.  THERE  fhall  be  an  annual  choice  of  officers, 
viz.  at  the  Hated  tneeting  in  April,  in  the  choice  of 
whom,  tvrenty  members  fhall  be  necefTary  to  m6^ke  a 
quorum ;  in  the  tranfadion  of  other  bufinefs,  thirteen  may- 
make  a  quorum. 

•  V-  IF  at  any  meeting  of  the  Society  or  of  the  Truf- 
tees, the  Prefident  and  Vice  Prefidents  fhould  be  abfent, 
the  members  prefent  may  appoint  one  from  among 
them  to  p^iide  at  fuch  meeting. 

VI.  THE  Prefident  (or  in  cafe  of  his  abfence)  either 
of  the  Vice  Prefidents,  with  the  advice  of  the  Truftees, 
may  call  a  fpecial  meeting  of  the  Society  ;  or  whenever 
written  application,  with  reafons  affigned  therefor,  fhall 
be  made  by  any  twelve  members  of  the  Society,  to  the 
Prefident  and  Truftees,  they  fhall  call  fuch  meeting. 

VII.  THE  meetings  of  the  Truftees  ftiall  be  held  at 
fuch  time  and. place,  as  they  fliall  from  time  to  time 
agree  upon,  fevcn  of  whom,  with  the  prefiding  members, 
ihall  make  a  quorum  for  doing  of  bufinefs,  except  in 
the  cafe  of  ele£lion  of  members. 

VIII.  THE  Truftees  fhall  regulate  all  the  concerns 
of  the  Society  during  the  intervals  of  its  meetings,  pro- 
pole  fuch  objefts  of  improvement  to  the  attention  of 
the  publick,  publifti  fuch  communications,  and  offer 
premiums  in  fuch  form  and  value  as  they  fhall  think 
proper,  provided  the  premiums  offered  do  not  exceed  the 
funds  of  the  Society  ;  and  fhall  lay  before  the  Society  at 
each  of  its  meetings,  a  ftaternent  of  their  proceedings, 
and  of  the  communications  made  to  them. 

IX.  THE  candidate  for  eleaion  fliall   firft   be  pro- 
pofed  by  a  member  of  the  Society,  and  on  being  ballot- 
ed 


It 

cd  for,  if  the  number  of  votes  in  favour  of  fuch  candi- 
date Ihall  amount  to  a  majority  of  the  members  prefent, 
fuch  perfon  flaall  be  conhdeied  as  duly  eledled. 

X.  THE  Recording  Secretary  fhall  take  rninutes  of 
all  the  votes  and  proceedmgs  of  the  Society,  and  of  the 
Truftees,  and  enter  them  in  feparate  books,  and  fhall  re- 
cord all  fuch  communications  as  the  TruHees  may  dire£l. 

XI.  THE  Correfponding  Secretary  fhall  v/rite  all  let- 
ters relating  to  the  bulinefs  of  the  Society,  and  anfwer 
ail  fuch  letters  to  the  Society,  as  the  Trufless  fhalidireO:. 

XII.  THE  Treafurer  fliall  receive  all  monies  due 
or  payable  to  the  Society,  and  all  donations  that  may 
be  made  to  it,  for  which  he  fhall  give  duplicate  receipts, 
one  of  which  fhall  be  lodged  with  theRecording  Secretary, 
and  make  a  fair  record  thereof,  and  from  time  to  time, 
pay  out  fuch  monies  that  may  be  in  theTreafury,as  he  fhall 
have  orders  for  from  the  Truftees,  and  fhall  annually, 
and  whenever  thereto  required,  render  a  fair  account  of 
all  his  receipts  and  payments,  to  ihe  Society  or  a  com- 
mittee thereof.  The  Treafurer's  accounts  fhall  be  kept 
in  dollars  and  cents,  and  he  fhall  give  bonds  for  the  faith- 
ful difcharge  of  his  duty,  in  fuch  fums  as  the  Truftees 
fhall  dirc6l,  and  v^ith  fuch  fureties. 

XIII.  A  COMMITTEE  fhall  be  cho fen  annually 
to  audjt  the  Treafurer's  accounts,  viz.  at  Oftober  meet- 
ing, and  to  report  thereon,  at  the  next  April  meeting, 
and  the  fame  being  accepted,  fhall  be  entered  by  the 
Recording  Secretary  in  his  books. 

XIV.  IN  cafe  of  the  death,  reiignation,  incapacity,  or 
removal  out  of  the  ftate  of  either  of  the  Secretaries  or  of 
the  Treafurer,  the  Truftees  fhall  take  charge  of  the 
official  books,  papers,  and  effects  belonging  to  the  office 
that  may  be  vacated,  and  give  receipts  for  the  fame, 
which  books,  papers,  &c,  they  may  deliver  to  fome 
perfon,  whom  they  may  appoint  to  fill  up  the  ofSce  un- 
til the  next  meeting  of  the  Society,  at  v/hich  time  there 
fhall  be  a  new  choice, 

XV, 


XV.  The  prefent  members  of  the  Society,  and  fucfi 
as  ma«y  be  elefted  previous  to  April  meecing,  1793,  ftiall 
for  the  prefent  year  feverally  pay  into  the  hands  of  the 
Trealurer  two  dollars,  for  raifing  a  fund  for  carrying  in- 
to execution  the  designs  of  the  inftitution  ;  and  thence 
afterwards  two  dollars  annually  fhall  be  paid  by  each 
member,  until  oiherwife  ordered  by  the  Society  ;  the 
fecond  year  to  be  confidered  as  commencing  on  the 
firft  Wednefday  in  April,   1793. 

XVI.  A  COMMITTEE  fhall  be  rai fed  from  time  to 
time,  leverally  to  folicit  and  receive  fubfcriptions  for 
raffing  of  a  fund,  for  encouraging  the  nobleft  of  pur- 
fuits,  the  agriculture  of  our  country,  the  fame  to  be  fa- 
credly  appropriated  to  that  purpofe, 

OFFICERS  OF  THE  SOCIETY. 

Hon.  THOMAS  RUSSELL,  Efq.  Prefident. 
Hon.    |0HN  LOWELL,  Efq.   Fira  Vice  Prefident. 
H..N.    MOSES  GILL,  Efq.   Second  Vice  Prefident. 
JOHN  A  V  iiR  Y,  JUN.  Efq.  Recording  Secretary. 
OLIVER  SMITH,  Efq.   Correfponding  Secretary. 
AARON  DEXTER,  M.  D.  Treafurer. 
Hon.  JAMES  BOWDOIN,  Elq." 
MARTIN  BRIMMER,  Efq. 
LOAMMI  BALDWIN,  Eiq.  -  ,y,     « 

CHRISTOPHER  GORE,  Efq.     M^^^^^^s, 
CHARLES  VAUGHAN,  Efq.       j 
SAMUEL  PARKER,  D.  D.  J 

The  ADDRESS  of  the  TRUSTEES. 

A  H  E  Truftees  have  agreed  to  me^et  once  in 
each  month,  free  of  any  expenfe  to  the  Society,  far  the 
purpofe  of  receiving  communications  and  promoting 
the  purpofes  of  the  inRitution. 

It  is  greatly  to  be  deiired  that  the  comm.unity  at  large, 
and  efpeci<^Ily  the  members  of  the    Society,   would  en- 
gage 


18 

gage  earneftly  in  this  buGnefs,  would  aid  its  funds,  and 
make  communication  of  any  difcoveries  they  may  deem 
ufeiuJ,  with  freedom.  The  officers  of  the  Society 
pledge  themfelves  to  pay  every  attention  in  their  pow- 
er to  the  great  end  intended. 

Among  other  meafures,  they  recommend  that  the 
members  in  different  parts  of  the  ftate  would  meet  at 
Rated  times,  in  places  convenient  to  themfelves,  and  in- 
vite the  aid  of  others,  who  are  defirous  of  forwarding 
improvements  in  agriculture  ;  and  that  they  would 
from  time  to  time,  tranfmit  to  the  Trullees,  or  any  of- 
ficer of  the  Society,  any  information  they  may  think 
Lifeful. 

LIST    OF    PREMIUMS, 


1.  X  O  the  perfon  who  fhall,  on  or  before  the  firft 
day  of  July,  1795,  fi'^^  ^  fatisfadtory  natural  hiftory  of 
jhe  cankc^r  worm,  through  all  its  transformations  ;  at 
what  depth  in  the  ground,  at  what  diftance  from  the 
tree,  and  at  vvh;it  time  they  cover  themfelves  ;  at  what 
feafon,  and  m  what  form  they  rife  from  the  ground ;  on 
what  part  of  the  tree  thty  generally  depofit  their  eggs, 
and  at  vvhat  time  the  eggs  becom.e  worms ;  a  premium  of 
50  doliajs,  or  a  piece  of  plate  of  that  value,  or  the  So- 
ciety's gpld  medal,*  at  the  option  of  the  author.  If 
more  than  one  fatisfa£lory  hiftory  fhould  be  given  before 
the  firft  of  July,  1795,,  that  firfl  received  by  the  Truflees 
will  be  entitled  to  the  premium. 

2.  A  premium  of  lOO  dollars^  to  the  perfop  who  fhall, 
on  or  before  tfie  firft  day  of  July,  1796,  difcover  an  ef- 
fe£lual,  and  the  cheapeft  method  of  deftroying  the  can- 
ker worm,  and  give  evidence  thereof  to  the  fatisfadion 
of  the  Truflees. 

3.  For  the  greateft  quantity  and  befl  quality  of  corn- 
pofl  manure,  made  in  one  year,  with   the   fmailefl   ex- 

penfe, 

*  The  Truflees,  expecting  that  rnsny  perfons  will  engage  in  agricultural 
experiments,  and  become  entitled  to  premiums,  who  would  be  more  grati- 
fied, by  tlie  moft  honorable  teliimony  of  their  merit  in  the  power  of  the 
Society  to  confer,  than  by  pecuniary  rewards,  have  voted,  thar  a  medal  of 
gold,  equal  to  tliree  guineas  weight,  emblematically  engraved,  called  the 
Society's  gold  medal,  be  given  to  them. 


iA 


penfe,  and  from  a  farm  of  the  feweft  acres  under  culture, 
and  from  materials  common  to  moll  farms,  provided 
that  the  quantity  is  not  lefs  than  two  hundred  tons,  to 
be  accompanied  with  a  defcription  of  the  barn  yard,  or 
place  where  made,  and  the  mode  of  making  the  manure, 
a  premium  of  50  dollars,  or  the  gold  medal. 

4.  And  for  the  next  greateft  quantity,  not  lefs  than 
one  hundred  tons,  30  dollars  ;  claims  to  be  prefented 
previous  to  the  firft  day  of  Mav,  1795. 

5.'  Totheperfon  whoihall  difcover  a  fpecies  of  marl, 
good  as  a  m^mre,  in  tufficient  quantity  to  become  ufe- 
ful  as  fuch,  anc^  exhibit  a  fpecimen  of  the  fame  to  the 
Trufices;  for  the  befh  fpecimen  and  largefl  quantity  dif- 
covered,  50  dollars,  or  a  gold  medal,  at  the  option  of 
the  claimant  ;  claims  to  be  prefented  on  or  before  the 
firft  of  May,  1794. 

6.  To  the  perfon  who  fhall  give  the  mofl  fatisfa6lory 
evidence  of  the  heft  kind  of  wheat,  for  this  climate,  and 
the  bed  mode  of  cultivating  the  fame,  by  aftual  experi- 
ment, on  not  lefs  than  one  acre  of  ground,  the  gold 
medal  ;  claims  to  be  prefented  en  or  before  the  firft  of 
Oftoher,  1796.  , 

7.  For  the  largefl:  quantity  of  fat  beef,  fed  upon  the 
fewefl  acres  of  ground,  the  quantity  not  being  lefs  than 
80  hundred  w^eight,  a  premium  of  50  dollars,  or  the  So- 
ciety's medal ;  and  for  the  next  largeft  quantity,  not  lefs 
than  40  hundred  weight,  25  dollars,  or  a  filver  medaL 
A  particular  defcription  of  the  fize  of  the  enclofures, 
muft  accompany  the  claim,  with  a  particular  defcription 
alfo  of  the  mode  of  fattening  ;  claims  to  be  made  pre- 
vious to  the  firft  of  Oftober,  1795. 

8.  To  the  perfon  who  fhall  give  the  beft  account, 
from  actual  experiments,  of  the  beft  vegetable  food, 
btfide  hay,  that  fhall  increafe  the  milk  of  cows  and 
ewes,  during  the  month  of  February,  March,  and  April, 
the  gold  medal  ;  claims  to  be  prefented  previous  to  the 
firft  of  may,  1795. 

9.  For  the  largeft  quantity  and  beft  quality  of  wool, 
that  fhall  be  fheared  in  the  fame  year,  from  the  fmalleft 
number  of  fheep,  not  lefs  than  one  fcore,  50  dollars,  or 


the  gold  medal. 


10.  To 


1  o.  To  the  perfon  who  fhall  within  the  term^oC  three 
years,  cut,  clear,  and  bring  into  grafs,  the  greateft  num- 
ber of  acres  of  wild  land,  not  lefs  than  20  acres  ;  tiie 
fame  to  be  kept  clear  from  bruflh,  to  be  well  fenced  and 
fet  off  in  proper  divifions,  50  dollars  ;  claims  to  be  pre- 
fented  on  or  before  the  firit   day  of  October,  1796 

11.  To  the  perfon  who  ftiatl  produce  to  the  Society, 
from  a£lual  experiments,  the;  bed  and  moft  expeditious 
method  of  bringing  wild  land  to  a  ftate  of  improvement, 
and  at  the  leaft  expenfe,  for  mowing  or  pafluring,  50 
dollars,  or  a  gold  medal ;  claims  to  be  made  on  or  be- 
fore the  firft  of  06lober,  1796. 

12.  To  the  perfon  who  fhall  produce  to  the  Society 
the  beft  and  moft  expeditious  rnode  of  deliroying 
brufhjwithout  ploughing,  25  dollars;  claims  to  be  prefent- 
ed  previous  to  the  firll  of  Ottober,   1795. 

13.  To  the  perfon  who  fhall  produce  the  beft  and  moft 
expeditious  method  of  making  maple  fugar,  the  manner 
of  collefting  the  juice,  with  the  leaft  injury  to  the  trees, 
boiling,  clarifying,  and  completely  granulating  the  fame, 
to  be  accompanied  with  a  particular  defcription  of  the 
fize  and  different  kinds  of  veffels  ufed,  the  expenfe  nnd 
number  of  perfons  required  to  manage  them,  a  pt emiiiai 
of  .70  dollars,  or  the  g-old  medal. 

14.  It  is  required  that  the  communications  for  which 
the  above  premiums  are  offered,  be  accompanied  witli 
proper  certificates  from  the  feleftmen,  magiftrrites,  or 
clergymen  of  the  vicinity,  or  other  vouchers  to  the  fat- 
isfaQion  of  the  Truftees  ;  that  they  be  delivered  in 
without  names,  or  any  intimation  to  vvhom  they  belong; 
that  they  be  feverally  marked  in  fuch  manner  as  each 
claimant  fhall  think  fit  ;  the  claimant  fending  alfo  a  pa- 
per fealed  up,  having  on  the  outfide  a  correfpondmg 
mark,  and  on  the  infide  his  name  and  addrefs. 

By  Order  of  the  Trustees. 

OLIVER  SMITH,  Cor.  Sec, 
May,  1793. 

COMMITTEE 


i6 


COMMITTEE  to  receive  SUBSCRIPTIONS; 

T 

-^  H  E  Society  have  appointed  a  committee  to  foli- 
cit  fubfcriptions,  to  raife  a  fund,  to  be  diftribuied  in  pre- 
miums for  the  encouragement  of  ufefui  diicoveries  and 
improvements,  viz. 

THOMAS  RUSSELL,  Bofion, 
JOHN  LOWELL,  Roxbury. 
MOSES  GILL,  Princeton. 
AZOR  ORNE,  Marblehcad. 
COTTON  TUFTS,  Weymouth. 
SAMUEL  PHILLIPS,  Andover. 
JAMES  WARREN,  Plymouth. 
THOMSON  J.  SKINNER,  irilliamjlown, 
TIMOTHY  NEWHALL,  Sturbridge. 
WILLIAM  BAYLIES,    Dightcn. 
LOAMMI  BALDWIN,  Woburn. 
JUSTIN  ELY,  Wcfl  ^pri7igjidd. 
LEVI   LINCOLN,  Worcejltr. 
CHARLES  VAUGHAN,  Bojion. 
DAVID  SEARS,  Do. 

N  AMES    OF  THE    MEMBER  S. 

He 


.ON.  Samuel  Adams,  Efq. 
Hon.  John  Adams,  Efq. 
John  Avery,  jun.  Efq. 
Hon.  Fiflirr  Ames,  Efq. 
Nathaniel  Appleton,  Efq. 
Dr.  Natiianiel  W.  Appleton, 
John  Andrews,  Efa. 
iofeph  Allen,  Efq.' 
Caleb  Ammidown,  Efq. 
Jonathan  Adams. 
William  Budman,  Efq. 
Tofeph  Barrel!,  Efq. 
Martin  Brimmer,  Efq. 
Charles  Bulfinch,  E(q. 
Loammi  Baldwin,  Efq. 
Thomas  Brattle,  Efq. 
Samuel  Breck,  Efq. 
James  Bowdoin,  Efq. 
Dr.  William  Baylies, 
Hon.  Eleazer  Brook?,  Efq, 
Jolin  Brooks,  Efq. 
Hon.  John  Bacon,  Efq. 


Benjamin  Beals,  Efq. 

Mofes  Black, 

Samuel  Bafs,  Efq. 

Hon.  Samuel  Baker,  Efq. 

Hon.  Ebenezcr  Bridge,  Ef^, 

Samuel  Blodger,  Efq. 

William  Billings,  Efq. 

Daniel  Bigelow,  Efq. 

Hezekiah  BilTett,  Eiq. — honorary. 

Rev.  Manaflerh  Cutler, 

John  Codman,  Efq. 

Hon.  Edward  Cutts,  Efq. 

Hon.  George  Cabot,  Efq. 

Andrew  Craigue, 

Hon.  Richard  Cranch,  Elq, 

Samuel  Gary,  Efq. 

Samuel  Chandler, 

Thomas  Cufhing,  Efq. 

Hon.  Daniel  Coney,  Efq. 

Gen.  John  Cutler,  Efq. 

Hon.  Thomas  Duriee, 

Dr.  Aaron  Dexfer, 

ITnn, 


»7 


Hon.  Francis  Dana,  EC<^, 

Rev.  Samuel  Dean, 

Klias  H.  Derby,  Efq. 

Dr.  Samuel  Danfortl), 

Hon.  Samuel  Dexter,  Efq. 

Seth  Davenport, 

Hon.  Samuel  Dexter,  jun.  Efq. 

Col.  Thomas  Denney, 

Juftin  Ely,  Efq. 

Hon.  Timothy  Edwards,  Efq. 

George  Erving,  Efq.— honorary, 

Boffenger  Fofter, 

Hon.  Samuel  Fowler,  Efq. 

Dwight  Fofter,  Efq. 

Samuel  Flagg,  Elq. 

Simon  Frye,  Efq. 

Hon.  Mofes  Gill,  Efq. 

Chriftopher  Gore,  Efq, 

Hon.  Nathaniel  Gorham,  Efq, 

Hon.  Elbridge  Gerry,  Efq. 

David  S.  Greenough,  Efq. 

Stephen  Higginfon,  Efq. 

Hon.  Samuel  Holten,  Efq. 

Henry  Hill,  Efq. 

William  Hull,  Efq. 

John  Hicks, 

JRev.  John  Homer, 

Hon.  William  H.ath,  Efq. 

Dr.  Ebenezer  Hunt, 

Saniiiel  Henfhaw,  Efq. 

His  Excellency  John  Hancock,  fifq. 

H«n.  Daniel  Howard,  E/q. 

Thomas  Hale,  Efq. 

Artemas  How, 

Hon.  Jofeph  Hofmcr,  Efq. 

Hon.  Jonathan  Jackfon,  Efq. 

Charles  Jarvis,  Efq. 

Leonard  jarviy,  Efq. 

John  C.  Jones,  Efq. 

John  Jenks, 

Col.  Jofeph  Jones, 

Benjamin  Joflyn,  Efq. 

Themas  Ives,  Efq. 

Ifrael  Jones,  Efq. 

Nathan  Jones,  Efq. 

panforth  Keyes,  Efq. 

Martin  Kingfley,  Efq. 

Hon.  Benjamin  Lincoln,  E/q, 

Hon.  John  Lowell,  Efq. 

Levi  Lincoln,  Efq. 

Capt.  George  Lane, 

Thomas  Legate,  Efq. 

Jofeph  Lee,  Efq. 

Thomas  Lee,  Efq. 

John  Lucas,  Efq. 

Hon.  George  Leoaard,  Efq. 

Solomon  Lovell,  fifq. 


C 


Theodore  Lyman,  Efq* 

Dr.  Lettfom — honorary. 

I  azarus  Le  Barron, 

Hon.  Samuel  Lyman,  Efq. 

William  R.  Lee,  Efq. 

John  Meats, 

Nehemiah  Munroe, 

Jonathan  Mitfon,  Efq. 

Jonathan  Mafon,  jun.  Efq, 

Abner  Morgan,  Efiq. 

Hon.  Elifha  May,  E/q. 

John  Mycall,  Ei'q. 

William' Martyn,  Efq. 

Col.  John  iVIorgan—honorary. 

Rev.  Dr.  David  McClintock — hotlt 

Pliny  Merrick,  Elq. 

Hon.  Timothy  Newell,  Efq. 

Dr.  George  Ofgood, 

Hon.  Azor  Orne,  Efq. 

Col.  Samuel  Ogden— honorary, 

Hon.  Samuel  Phillips,  Efq. 

Hon.  Robert  Trent  P.dne,  Efq. 

Charles  Phelps,  Efq. 

Archilaus  Putnam,  Efq. 

Rev.  Dr   Samuel  Paiker, 

Rev.  Phillips  Paylon, 

Capt.  William  Putnam, 

William  Dand ridge  Peck, 

Hon.  John  Pitts,  Eiq. 

Samuel  Pitts, 

Thomas  Palmer,  Efq.— honorary. 

Cal.  Andrew  Peters, 

Timothy  Pickering,  E'q.— -honorary. 

Hon.  John  Pickering,  E;q. 

Ebenezer  Peirce,  E(q. 

Nathaniel  Paine,  Efq. 

Jofeph  RufTell,  jun. 

John  Read,  Efq. 

Nathaniel  Rulfeil, 

Hon.  Thomas  RufTell,  Efq. 

Edward  H.  Robbing,  Efq. 

Benjamin  kead,  Efq. 

Mofes  Cheney  Read,  Efq, 

Samuel  Salfbury, 

David  Sejrs, 

Hon.  James  Sullivan,  Efq. 

Hon.  increafe  Sumner,  Efq. 

Dr.  Oliver  Smith, 

Jonathan  Simpfon, 

Hon.  John  Spiague,  Efq. 

Hon.  Theodore  Sedgwick,  EfcJ.. 

Hon.  CaleD  Strong,  Efq. 

Hon.  William  Seaver,  Kfq. 

Capt.  Ifaac  Smith, 

Hon.  David  Sewall,  Efq. 

Hon.  Wilham  Sheppard,  Efq. 

lien. 


i8  .    •- 

Mon.  Thompfon  J.  Skinner,  Efq. 
Samuel  Sewall,  Efq. 
Rev.  Charles  Stearns, 
iiphraim  Spring, 
Jofiah  Stearns,  Efq. 
Hon.  Simeon  Strong,  Efq. 
David  Smead,  E'q. 
James  Sprout,  Efq. 
Hon.  C  tton  Tutts,  Efq. 
ifrael  Thorndike,  EJq. 
Dudley  Atkins  Tyng,  Efq. 
Mathaniel  Tracey,  Efq. 
Salem  Towne,  E'q. 
Bezaieel  Tafts,  Efq. 
Ifaiah  Thomas,  Efq. 
Chjirles  Vaiighan,  Efq. 
Henry  Van  bchanck,  Efq. 
Hon.  J.  Bt  Varnum,  Efq. 
Capt.  Phuieas  Upham, 
Parker  Vurnuni,  Efq. 


Benjamin  Upton,  'EC^. 
Hon.  Oliver  Wendell,  Efi^.: 
David  Wood,  Efq. 
James  Winthrop,  Efq, 
William  Winthrop,  Efq.* 
Thomas  Winthrop, 
Hon.  James  Warren,  Efq. 
Jofeph  Ward,  Efq. 
Capt.  Ebenezer  Wales, 
Dr.  John  Warren, 
Dr.  Thomas  Williams, 
Henry  H.  Williams, 
William  Wetmore,  Efq. 
Hon.  Jonathan  Warner,  Rfq. 
Samuel  Waldo, 
Marfton  Watfon,  Efq. 
Dr.  Benjamin  Waterhoiife, 
Ebenezer  Waters, 
Arthur  Young,  Efq. — honorary, 
William  Young. 


The  fullozving  Gentlemen  have  been  added  to  the  Com?nUtce 
for  receiving  SubfcriptionSt  viz. 
Hon.   DAVID   SEWALL,  Efq.   York. 
ELIAS  HASKET  DERBEY,  Efq.  Salem. 
SaMUEL   HENSHAW,   Efq.  Northampton. 
DUDLEY  ATKINS  TYNG,  Efq.   Tyngjhorougk 
HENRY  VA\^  SCHAACK,  Efq.  Pittfuld. 
SAMUEL  WALDO,  Portland. 
Rev.  JONATHAN  HOxMER,  Newtozvn, 


On  the  mAuageuentoJ  theT>  Al  R  Y,  particularly  with 
refpcB  to  the  making  and  curing  o/BUTTER. 

By  J.  ANDERSON,  L.  L.  D.  F.  R.  S.  &c. 

££xtra£ied  from  the  fixth  article  in  the  fifth  volume  of  the  Letters  and 
Pcipers  of  the  Bath  Agricultural  Society.] 

VV  HEN  ci  dairy  k  eftablifhed,  the  undertaker 
ought  to  be  fully  acquainted  with  every  circumftancc 
refpeding  the  manufaQure  both  of  butter  and  cheefe  ; 
here  it  is  only  propofed  to  treat  of  the  mannfafture  of 
"butter.  The  firft  thing  is  to  choofe  cows  of  a  proper  fort ; 
among  this  clafs  of  animals  it  is  found  by  experience, 

that 


that  Tome  kincls  give  milk  of  a  thicker  confiflence  and" 
richer  quality  than  others.  In  judging  of  the  value  of  a 
cow,  it  ought  rather  to  be  the  quantity  and  the  quality  of 
the  cream  produced  from  the  milk  in  a  given  time,  than 
the  quantity  of  the  milk  itfelf  ;  this  is  a  circumftance  of 
more  importance  than  is  generally  imagined.  The  Imall 
cows  of  the  Alderney  breed  iifford  the  richelt  milk  hitherto 
known  ;  but  individual  cows  in  every  country,  may  be 
found,  by  a  careful  feleftion,  that  aflPord  much  richer  milk 
than  others  ;  thefe  therefore  ought  to  be  fearched  for 
with  care,  and  their  breed  reared  with  attention,  as  being 
peculiarly  valuable.  In  comparing  the  milk  of  two  cows, 
to  judge  of  their  refpe6live  qualities,  particular  attention 
muft  be  paid  to  the  time  that  has  elapfed  fince  their  calv- 
ing. To  make  the  cows  give  abundance  of  milk,  and  of  a 
good  quality,  they  muft  at  all  times  haveplenty  of  food. — 
Grafs  is  the  beft  food  yet  known  for  this  purpole,  and  that 
kind  which  fprings  up  fpontaneoufly  on  ricii  dry  foils,  is 
the  beft  of  all.  If  the  cows  are  fo  much  incommoded  by 
the  heat  as  to  be  prevented  from  eating  through  the  day, 
they  ought  to  be  taken  into  cool  fhades  for  protection  ; 
where,  after  allov»'ing  them  a  proper  time  to  ruminate, 
they  fhould  be  fuppHed  with  abundance  of  green  food, 
frefti  cut  for  the  purpofe,  and  given  them  by  hand  fre- 
quently, frefh  and  frefii  in  fmall  quantities,  fo  as  to  in- 
duce them  to  eat  it  with  pleafure. 

Cows,  if  abundantly  fed,  fhould  be  milked  three  times  a 
day  during  the  whole  of  the  fummicr  feafon,  in  the  morn- 
ing early,  at  noon,  and  in  the  evening  juft  before  night 
fall.  If  cows  are  milked  only  twice  in  twenty  four  hours, 
while  they  have  abundance  of  fucculent  food,  they  will  yield 
a  much  fmaller  quantity  of  milk  in  the  fame  time,  than  if 
they  be  milked  three  times.  Some  attentive  obfervers  I 
have  met  with,  think  a  cow  in  thefe  circumftances,  will 
give  nearly  as  much  milk  at  each  time,  if  milked  three 
times,  as  if  they  were  milked  oYily  twice.  In  the  choice  of 
perfons  for  milking  the  cows,  great  caution  ftiould  be  em- 
ploved,  for  if  all  the  milk  be  not  thoroughly  drawn  from 
a  cow  when  fhe  is  milked,  a  diminution  of  the  quantity 
gradually  takes  place,  and  in  a  fhort  time  the  cow  becomes 
dry.     In  the  management  of  a  dairy,  the  following;;  occu- 

li^rities 


liaiities  refpefling  milk,  ought  very  particulari/  to  he  at^ 
tended  to  ;  iome  of  them  are,  no  doubt,  known  in  part  to 
attentive  houfewives,  but  they  have  never  been  conhdered 
of  fo  much  importance  as  they  deferve, 

APHORISM     I. 

OF  the  milk  thai  is  drawn  from  any  cow  at  one  time,  thai 
which  comes  off  at  the  jirjt  is  always  thinner^  and  of  a  much 
•worjc  qualiiy,  than  that  which  comes  afterwards^  and  the 
richnej:>  goes  o%  continually  increafmg  to  the  very  lajl  drop 
that  can  be  drawn  JroT!i  the  udder  at  that  time. 

Few  perfons  are  ignorant  that  milk  which  is  taken  from 
the  cow  laR  of  all  at  milking,  which  in  this  country  is 
culled  Jlro.f kings,  (here  Jlrippings)  is  richer  than  the  reft 
of  the  milk  ;  but  fewer  ilili  are  aware  of  the  greatnefs  of 
the  difproportion  between  the  quality  of  the  hrft  and  the  laft 
drawn  milk  from  thp  fame  cov/  at  one  milking — from  fever-t 
al  accurate  and  important  experiments  it  appears,  that  the 
perfon  who,  by  bad  rnilking  of  his  cows,  loofes  but  half  a 
pint  of  the  laft  milk  that  might  be  obtained,  loofes  in  faft, 
about  as  much  cream  as  would  be  afforded  by  fix  or  eight 
pints  at  che  beginning,  and  loofes  behdes,  that  part  of  the 
cream,  which  alor^e  can  give  richnefs  and  high  flavour  tq 
his  butter, 

A  P  H  O  R  I  S  M     II. 

IF  milk  he  put  in  a  dijh  and  allowed  to  Jland  till  it  throws 
up  cream,  that  portion  which  rifesjirjl  to  the  fur/ace  is  rich' 
er  in  quality  and  greater  in  quantity  than  what  rifes  in  a, 
Jccond  equal  portion  of  tirnfy  and  the  cream  that  rifes  in  the 
Jecond  interval  of  time  is  greater  in  quantity  and  richer  in 
quality  than  what  rifes  in  a  third  equal /pace  of  time,  and  fo 
on,  the  cream  decreafes  in  quantity  and  declines  in  quality  con^* 
tinually,  as  long  as  any  rifes  to  ihefurface, 

APHORISM     III. 

THICK  milk  always  throws  up  a  f mailer  proportion  of 
the  cream  it  actually  contains  to  thefurface,  than  milk  that 
is  thinner,  hut  that  cream  is  of  a  richer  quality  ;  and  ij 
water  be  added  to  that  thick  milk,  it  will  afford  a  confidcra^ 
hly  greater  quantity  of  cream  than  it  would  have  done  if  aU 
lowed  to  remain  pure  ;  but  its  quality  is  at  the  fame  time 
greatly  dehafed.  APHORISM 


21 

A  P  H  O  R  I  S  M     IV,  "^ 

MiLKy  which  is  put  into  a  bucket  or  other  proper  vejfd* 
g,nd  carried  in  it  to  any  confidcrable  dijlance^fo  as  to  be  muck 
agitaudy  and  m  part  cooled  bejore  it  be  put  into  the  milk  pans 
to  fettle  Jor  crcam^  never  throws  up  jo  much  nor  Jo  rich  cream 
as  if  the  fame  milk  had  been  put  into  the  milk  pans  directly 
after  it  "Was  milked. 

In  this  cafe,  it  is  believed  that  the  lofs  of  cream  will  be 
in  proportion  to  the  time  that  has  elapfed  and  the  agita- 
tion it  has  fuftained  after  having  been  drawn  from  the 
cow. 

From  the  above  fa6ls  the  following  corollaries  feem  to 
be  clearly  deducible. 

1.  It  is  of  importance,  that  the  cows  Ihould  be  always 
milked  as  near  the  dairy  a^  poffible,  and  it  mull  be  of 
great  advantage  in  a  dairy  farm,  to  have  the  principal 
grafs  fields  as  near  the  dairy  as  poffible. 

2.  The  pra6li(:se  of  putting  the  milk  of  all  the  cow5  of 
a  large  dairy  into  one  veflel,  as  it  is  milked,  there  to  re- 
main till  the  v/hole  milking  be  finilhed,  before  any  part  of 
it  be  put  into  milk  pans,  feems  to  be  highly  injudicious,' 
not  only  on  account  of  the  lofs  that  is  fullained  by  agita- 
^ion  and  cooling,  but  alfo,  as  it  prevents  the  owner  of  the 
<dairy  from  diftinguilhing  the  good  from  the  bad  cows 
miik  J  a  better  pra6lice  therefore,  would  be,  to  have 
the  mUk  drawn  from  each  cow  feparately,  put  into  the 
creaming  pans  as  foon  as  it  is  milked,  without  being 
mixed  with  any  other. — Thus  would  the  careful  farmer  be 
able,  on  all  occafions,  to  obferve  the  particular  quality  of 
each  individual  cow's  milk,  as  well  as  its  quantity,  and  to 
know  with  precifion,  which  of  his  cows  it  was  his  intereli 
to  difpofe  of,  and  which  he  ought  to  keep  and  breed 
from. 

3.  If  it  be  intended  to  make  butter  of  a  -very  fine 
quality^  it  would  be  advifeable  in  all  cafes  to  keep  the  milkj 
that  is  firft  drawn,  feparate  from  that  which  comes  laft,  as 
it  is  obvious,  that  if  this  be  not  done,  the  quality  of  the 
butter  will  be  greatly  debafed,  without  much  augment- 
ing its  quantity.  It  is  alfo  obvious  that  the  quality  of  the 
tutter  will  be  improved  in  proportion  to  the  imallnefs  of 
the  proportion  of  the  laft  drawn  milk  that  1%  retained,  fc^ 

that 


that  thofe  who  wifh  to  he  fingularly  nice  in  this  refpe^ 
will  only  retain  a  very  frnall  proportion  of  the  laft  drawn 
milk. 

4.  If  the  quality  of  the  butter  be  the  chief  objecl  at- 
tended to,  it  will  be  necelfary  not  only  to  feparate  the  firfl 
from  the  lafh  drawn  milk,  but  alfo  to  take  nothing  but  the 
cream  thatisfirft  feparated  from  the  beft  milk,  as  it  is  this  firft 
Tiling  cream  alone  that  is  of  the  prime  qualify;  the  remain- 
der of  the  milk,  which  will  be  ftill  fweet,  may  be  either 
/emplojed  for  the  purpofe  of  making  fweet  milk  cheefes, 
or  It  may  be  allowed  to  ftand  to  throw  up  cream  for  mak- 
ing butter  of  an  inferiour  quality. 

5.  From  the  above  fatls,  we  learn  that  butter  of  the 
very  bejl prjjihk  quality  can  only  be  obtained  from  a  dairy 
of  confidcrable  oxtent  when  judicioufly  managed. 

6.  From  thefe  premifes,  we  are  led  to  draw  a  conclu- 
iion  different  from  the  opinion  that  is  commonly  enter- 
tained on  this   fubjetl,  viz.— That   it  feems   probable 

that  the  very  beft  butter  can  only  be  with  economy  made 
in  thofe  dairies  where  the  manufa6lure  of  cheefe  is  the 
principal  obje6l. 

As  but  few  perfons  would  be  willing  to  purchafe  the 
very  beji  buUer  at  a  price  to  indemnify  the  farmer  for  his 
trouble,  I  am  fatiified  from  experience  and  attentive  ob- 
fervation,  that  if  in  general  about  the  firft  drawn  half  of 
the  milk  be  feparated  at  each  milking,  and  the  remainder 
only  be  fet  up  for  producing  cream,  and  if  that  miik  be  al- 
lowed to  ftand  to  throw  up  the  whole  of  its  cream,  even 
till  it  begins  fenfibly  to  tafte  fourifh,  and  if  that  cream  be 
afterwards  carefully  managed,  the  butter  thus  obtained 
will  be  of  a  quality  greatly  fuperiour  to  what  can  ufually  be 
©btained  at  m.arket,  and  its  quantity  not  confiderably  lefs 
than  if  the  whole  of  the  milk  had  been  treated  alike. 

No  dairy  can  be  managed  with  profit,  unlefs  a  place 
properly  adapted  for  keeping  the  milk,  and  for  carrying  on 
the  different  operations  of  the  dairy,  be  firft  provided.* — 
The  necelDiry  requifites  of  a  good  milk  houfe  are,  that  it 
be  coo)  in  fumraer,  and  warm  in  the  winter,  fo  as  to  pre- 
ierve  a  temperature  nearly  the  fame  throughout  the  whole 

year, 

*  The  author  here  gives  a  very  particular  dcfcription  of  the  bcfi  contfive^ 
aiilk  hcufe  or  dairy. 


25- 
year,  and  that  it  be  dry,  fo  as  to  admit  of  being  kept  cleaa 
and  fweet  at  all  times. 

From  the  trials  I  have  made,  1  have  reafi^n  to  believe 
that  when  the  heat  is  from  fifty  to  fifty  five  degrees  on 
Farenheit's  thermometer,  the  feparation  of  the  cream  from 
the  milk,  which  is  the  mod  important  operation  of  the 
dairy,  goes  forward  with  the  greateft  regularity.  When 
the  heat  exceeds  fixty  degrees,  the  operations  become  dif- 
ficult and  dangerous,  and  when  it  falls  below  the  fortieth 
degree,  they  can  fcarcely  be  carried  forward  with  any  Ac- 
gree  of  economy,  or  propriety. 

In  winter,  (hould  the  cold  become  too  great,  it  might  be 
occafionally  difpelled,  by  placing  a  barrel  full  of  hot  wa- 
ter clofely  bunged  up,  upon  the  table,  to  remain  till  cooled. 
This  I  prefer  to  any  kind  of  chaflSng  dilh  with  burning 
embers. 

The  utenfils  of  the  dairy,  muft  in  general  be  made  of 
wood.  As  the  acid  of  milk  readily  diflblves  lead,  with  which 
the  common  earthen  velTels  are  glazed,  fuch  veffels  fhould 
be  banifhed  from  the  dairy. 

The  creaming  difhes  (for  fo  I  call  the  veffels  in  which 
the  milk  is  placed  for  throwing  up  the  cream)  when  pro- 
perly cleaned^  fweet  and  cao/,  are  to  be  filled  with  the  milk 
as  foon  after  it  is  drawn  from  the  cow  as  poflible,  having 
been  firft  {trained  carefully  through  a  clofe  ftrainer. 

Thefe  difhes  fhould  never  exceed  three  inches  in  depth, 
whatever  be  their  other  dimenfions.  As  foon  as  they  are 
filled,  they  are  to  be  placed  on  the  fhelves  in  the  milk 
houfe,  perfectly  undillurbed,  till  it  be  judged  expedient  to 
feparate  the  cream  from  them. 

In  a  moderately  warm  temperature  of  the  air,  if  very 
fine  butter  be  intended,  it  fhould  not  be  allowed  to  (land 
more  than  fix  or  eight  hours  ;  for  ordinary  good  butter,  ic 
may  fafely  fland  ten  or  twelve,  or  more. 

It  is  of  great  importance  to  the  fuccefs  of  the  dairy,  that 
the  Jkimming  be  well  performed,  for  if  any  part  of  the 
■cream  be  left,  the  quantity  of  the  butter  will  be  diminifhed ; 
and  if  any  part  of  the  milk  be  taken,  its  quality  will  be  de> 
bafed.* 

When 

•  The  cream  (hoiili  be  feparated  from  the  edges  of  the  difh,  by  means  of 
an  ivory  bladed  knife,  then  carefully  drawn  towards  one  fide  by  a  llriraniing 
difh,  and  then  taken  off  with  great  nicety. 


when  the  cream  is  obtained,  it  ouglit  irrtmediately  to 
be  put  into  a  veffel  by  itfelf,  there  to  be  kept  till  a  proper 
quantity  be  colle£led  for  being  made  ihto  butter. 
And  no  veffel  can  be  better  adapted  to  that  purpofe 
than  a  firm  neat  made  wooden  barrel,  in  fize  proportioned 
to  the  dairy,  open  at  one  end,  with  a  lid  exactly  fitted  to 
clofe  if.  In  the  under  part  of  this  veffel,  clofe  to  the  bot- 
tom, ftiould  be  placed  a  cock  and  fpigot,  for  drawing  off 
any  thin  ferous  part  of  the  milk  that  may  chance  to  be 
there  generated  ;  for  if  this  is  allowed  to  remain,  it  injures 
the  cream,  and  greatly  diminifhes  the  richnefs  of  the  qual- 
ity of  the  butter  ;  the  infide  of  the  opening  fliould  be 
covered  with  a  bit  of  gauze  netting,  to  keep  back  the  cream 
while  the  ferum  is  allowed  to  pafs,  and  the  barrel  fhould 
be  inclined  a  little  forUrard,  to  allow  the  whole  to  run  off. 

The  feparation  of  butter  from  cream^  only  takes  p'ace 
after  the  cream  has  attained  a  Certain  degree  of  acidity; 
The  judicious  farmer  will  therefore  allow  his  ctcam  toi 
remain  in  the  veffel  until  it  has  acquired  that  propet 
degree  of  acidity  that  fits  it  for  being  made  into  buttef 
with  great  eafe,  by  a  Very  moderate  degree  of  agitation^ 
and  by  which  procefs  only,  very  fine  butter  ever  can  be 
obtained.  How  long  cream  may  be  thus  kept  in  our 
climate,  without  rendering  the  butter  made  from  it  of  a 
bad  quality,  I  cannot  fay  ;  but  it  may  be  kept  good  for  i 
much  longer  time  than  is  generally  fufpe^ted,  even  a  great 
many  weeks.^— It  is  certain  that  cream  which  has  been 
kept  three  or  four  days  in  fumrrier  is  in  an  excellent  con- 
dition for  beingmade  into  butter;  from  three  days  to  feven, 
may  in  general  be  found  to  be  the  beft  time  for  keeping 
cream  before  churning. 

I  prefer  the  old  fafhioned  upright  churn,  having  a  long 
handle,  with  a  foot  to  it  perforated  with  holes,  as  it  admits 
of  being  better  cleaned,  and  of  having  the  butter  more 
eafily  feparated  from  the  milk  than  any  others. 

Where  the  cream  has  been  duly  prepared,  the  prccefd 
of  butter  making  is  very  eafy  ;  there  is  however  more  ni- 
cety required  than  moft  perfons  feem  to  be  aware  of;  a  few 
hajly,  irregular  flrokes^  may  render  the  butter  of  fcarceiy 
any  value,  which,  but  for  this  circumflance,  would  have 
been  of  the  finell  quality.     The  butter  when  made,  muff 

be 


be  immediately  feparated  from  the  tiilik,  and  being  put 
into  a  clean  difh,  the  infide  of  which,  if  of  wood,  fiiould  be 
well  rubbed  with  common  lalt.  The  butter  Ihould  be 
preffed  and  woiked  v^-ith  a  flat  wooden  ladle,  having  a  lliort 
handle,  fo  as  to  force  out  oil  the  milk  that  was  lodged  in 
the  cavities  of  the  mafs.  The  beating  up  of  the  butter  by 
the  hand  is  an  indelicate  and  barbarous  pra£lice.  If  the 
milk  be  not  entirely  taken  away,  the  butter  will  infallibly 
fpoil  in  a  fiioit  time,  and  if  it  be  much  wafhed,  it  will  be- 
come tough  and  gluey.  Some  perfons  employ  cold  water 
in  this  operation  ;  but  this  pra6lice  is  not  only  ufelefs,  but 
alfo  pernicious,  becaufe  the  quality  of  the  butter  is  thus 
debafed  in  an  allonifliing  manner.  In  every  part  of  the 
foregoing  procefs  it  i:.  of  the  utmofl  importance,  that  the 
veifcls  and  every  thing  eUe  about  the  dairy,  be  kept  per- 
fedlly  fiveet  and  clean. 

Wooden  vcllels  are  the  mod  proper  for  containing 
failed  butter.  Oak  is  the  befl  wood  for  the  bottom  and 
flaves.  Broad  fp'it  hoops  are  to  be  preferred  to  ail 
others. 

Iron  hoops  fliould  be  rejefled,  as  the  rufl;  of  them  will 
in  time  fink  through  the  wood,  and  injure  the  colour  of 
the  butter.  To  feafon  a  new  vefTel  for  the  reception  of 
faltcd  butter,  requires  great  care  :  It  fhould  be  filled  fre- 
quently with  fcalding  water,  allowing  it  to  remain  till  it 
flovv'ly  cools.  After  the  butter  has  been  cleaned  from 
the  milk,  as  before  dire6led,  it  is  ready  for  being  falted. 
Let  the  veflfcl  be  rendered  as  clean  and  as  fwcct  as  polFi- 
ble,  and  be  rubbed  all  over  in  the  infide  with  common 
fait ;  and  let  a  little  melted  butter  be  run  into  the  cavity 
between  the  bottom  and  the  fides  at  their  joining,  fo  as  to 
fill  it,  and  make  it  every  where  flufli  with  the  bottom  and 
fides :  It  is  then  fit  to  receive  the  butter.  Common  fait  is 
almoR  the  only  fubftance  hitherto  employed  for  preferv-. 
ing  butter.  I  have  found  by  experience  that  the  fol- 
lowing compofition  i^  in  many  re(pe6ls  preferable  to  it,  as 
it  not  only  preferves  the  butter  more  effectually  from  any 
taint  of  rancidity,  but  makes  it  look  better  and  tafle  fweeter 
and  more  marrowy,  than  if  the  fame  butter  had  been  cured 
with  common  fait  alone.  The  compofition  is  as  follows  ; 
D  Take 


26 

Take  of  fugar  one  part,  of  nitre  (fait  petre)  one  part, 
and  of  the  bed  Spanifli  great  fait,  two  parts  ;  beat  the  whole 
into  a  fine  powder,  mix  them  well  together,  and  put  them 
by  for  ule. 

Of  this  compofition,  one  ounce  fliould  be  put  to  every 
fixteen  ounces  of  butter  :  Mix  this  fait  thoroughly  with 
the  butter  ;  as  foon  as  it  has  been  freed  from  the  milk,  and 
put  it,  without  lofs  of  time,  into  the  veffel  prepared  to  re- 
ceive it,  preffing  it  fo  clofe  as  to  have  no  air  holes,  or  any 
kind  of  cavities  within  it  ;  fmooth  the  furface,  and  if  you 
cxpcft  it  will  be  more  than  two  days  before  you  add  more, 
coy€T  it  clofe  up  with  a  piece  of  clean  linen,  and  over  that 
a  piece  of  fine  linen  that  has  been  dipped  in  melted  but- 
ter, that  is  exaftlv  fitted  to  the  edges  of  the  veffel  all  round, 
fo  as  to  exclude  the  air  as  much -as  poffible,  without  the 
affiftance  of  any  watery  brine.  When  more  butter  is  to  be 
added,  remove  the  coverings,  and  let  the  butter  be  ap- 
plied clofe  above  the  former,  preffing  it  down, and  fmooth- 
ing  it  as  before,  and  fo  on  till  the  veffel  is  full.  When  full, 
let  the  two  covers  be  fpread  over  it  with  the  greatefl  care, 
and  let  a  little  melted  butter  be  poured  all  round  the  edges, 
fo  as  to  fill  up  every  cranny,  and  effe£iua]ly  exclude  the  air. 
A  little  fak  may  then  be  llrewcd  over  the  whole,  and  the 
cover  firmly  fixed  down,  to  remain  clofely  fhut  till  open- 
ed for  ufc.  If  this  be  carefully  done,  the  butter  may  be 
kept  perfeftly  lound  in  this  climate  for  many  years.* 

It  muff  be  remarked  that  butter  cured  in  this  manner, 
does  not  taRc  well  till  it  has  flood  at  lead  a  fortnight  after 
being  failed.  After  that  period  is  elapfed,  it  eats  with  a 
rich  marrowy  tafte  that  no  other  butter  ever  acquires. 
Butter  thus  cured,  will  go  well  to  the  Eaft  or  Weft  In- 
dies. 

Butter,  in  its  natural  ftate,  contains  a  confiderable  pro- 
portion of  mucous  matter,  which  is  more  highly  putrefcible 

than 

*  The  Epping  butter  is  called  the  bed  in  England.  The  farmers  make 
life  of  a  very  innocent  ccioiiring  matter  for  their  winter  and  early  fpring 
biitfer,  which  is  the  juice  of  carrots.  They  take  clean  and  frefii  carrots, 
and  grate  them  fine,  and  fqueeze  out  the  jiiice  through  a  coarfe  cloth,  and 
mix  it  with  their  cream.  This  gives  their  butter  as  fine  an  appearance  as  ih<* 
bcft  June  butter,  without  communicating  any  tade  or  flavour. 


27 

than  the  pure  oily  parts  of  the  butter.  When  it  is  intend- 
ed to  be  expofed  to  the  heat  of  warm  climates,  it  ought  to 
be  freed  from  that  mucilage  before  it  be  cured  and  packed 
up.  To  do  this,  let  it  be  put  into  a  veffel  of  a  proper  fhape, 
which  fhould  be  immerfed  in  another  containing  water. 
Let  the  water  be  gradually  heated  till  the  butter  be  tho- 
roughly melted :  Let  it  continue  in  that  (late  for  fome  time, 
and  allow  it  to  fettle  :  The  mucous  part  will  fall  to  the  bottom, 
and  the  pure  oil  fwim  at  top.  When  it  cools,  it  becomes 
opaque  and  paler  than  the  original  butter,  and  of  a  firmer 
confidence.  When  this  refined  butter  is  become  a  little 
ftiflF,  and  while  it  is  ftill  fomewhat  foft,  the  pure  part  (hould 
be  feparated  from  the  dregs,  and  then  falted  and  packed 
up  in  the  fame  way  as  is  before  directed.  "S 

Thofe  who  wifh  to  fee  the  fubje6t  more  fully   treated, 
are  referred  to  the  original. 


^?i    Account   of  the   Manner   of  Making 
CHEESE  in  England, 

[-By  Mr.  TwAMLSY.] 


_  N  this  fecond  great  objeft  of  the  dairy,  the  fame 
precaution  as  with  regard  to  the  butter,  is  necelTary,  viz. 
The  cows  ought  not  to  be  driven  violently  before  milking, 
and  every  utenfil  muft  be  kept  equally  clean. 

The  mofl  common  defeCls  of  cheefe  arc,  its  appearing, 
when  cur,  full  of  fmall  holes,  called  eyes  ;  its  puffing  up, 
cracking,  and  pouring  out  a  quantity  of  thin  whey  ;  becom- 
ing afterwards  rotten  and  full  of  maggots  in  thofe  pla- 
ces where  the  whey  appeared.  All  thefe  difficulties  pro- 
ceed from  a  fubftance  called  fjp  curd,  a  kind  of  half  coagu- 
lum,  incapable  of  a  thorough  union  with  the  true  curd, 
and  which,  when  broken  into  fmall  bits,  produces  eyes,  but 
if  in  larger  pieces,  occafions  thofe  rents  and  cracks  in 
the  cheefe  already  mentioned  ;  for  though   this  kind  of 

curd 


curd  retains  its  coagulated  nature  for  fomc  time,  It  always, 
fooner  or  later,  dilTolves  info  a  ferous  liquor.  This 
kind  of  curd  may  be  produced  by  ufing  the  milk  too  hot» 
by  bad  runnet,  or  by  not  allowing  the  curd  a  proper  time 
to  form.  The  firft  may  be  remedied  by  the  ufe  of  cold 
water.  The  fecond,  by  good  runnet,  a  knowledge  of  which 
can  only  be  acquired  by  long  praftice.  The  only  rule 
that  can  be  given  for  its  preparation  is,  to  take  out  the 
flomach  of  a  calf,  rince  it  in  cold  water,  and  rub  it  well 
with  fait  and  dry  it.  It  may  be  ufed  immediately  on 
drying,  though  it  is  confidered  befl  after  it  is  a  year  old. 
The  belt  method  of  making  the  runnet  is,  to  take  one 
gallon  of  pure  fpring  water  and  boil  it  ;  then  make  it  into 
brine  with  clean  fait,  fufficiently  flrong  to  bear  an  egg  ; 
ict  it  cool  to  about  blood  heat.  Two  of  the  flcins  (or 
what  are  commonly  in  this  country  called  runnet  bags) 
muft  be  put  into  the  biine,  either  cut  m  pieces,  or  whole, 
as  is  mofl:  convenient ;  they  muil  fleep  twenty  four  hours  ; 
after  which,  it  is  fit  for  ufe.  About  a  tea  cup  of  a  mid- 
dling fize,  of  the  liquor,  will  be  fufficient  for  the  milk  of 
ten  cow.'. 

In  making  cheefe,  fuppofin,^  the  runnet  of  a  good  qual- 
ity, the  following  particulars  muft  be  obferved. 

1.  The  proper  degree  of  heat  :  This  ought  to  be 
what  is  called  milk  warm,  which  is  confiderably  below  the 
warmth  of  milk  taken  from  the  cow.  If  too  hot,  it  may 
be  reduced  by  cold  water,  without  any  injury  to  the 
cheefe. 

'  2.  The  time  allowed  for  the  runnet  to  take  efpecl : 
This  ought  never  to  be  kfs  than  one  hour  and  a  half. 

3.  After  having  the  curd  firmly  formed  at  the  bottom 
of  the  tub,  the  whey  muft  be  taken  away,  and  the  curd 
muft  ftand  to  drain  one  quarter  of  an  hour. 

If  any  pieces  of  flip  curd  are  found  fwimming  in  the 
whey,  they  fliould  be  poured  off  with  it,  rather  than  be 
admitted  into  the  cheete.  Some  dairy  women  allow  their 
curd  to  ftand  two  hours,  to  obtain  a  firmnefs  that  will 
require  no  breaking  ;  but  the  beft  method  is  to  break  it 
thoroughly,  for  the  cheefe  is  lefs  apt  to  be  hard. 

4.  The  beft  method  to  prevent  cheefe  from  heaving, 
is  to  avoid  making  tlie  runnet  too  ftrong,  to  take  care  that 

it 


it  be  very  clean,  and  hy  no  means  the  leafl  tainted,  to  be 
certain  the  curd  is  fully  formed,  which  is  known  by  the 
blue  colour  of  the  whey,  and  by  no  means  to  ftir  it  till  the 
air  has  had  time  to  efcape. 

5.  The  bed  method  to  prevent  the  cracking  oFcheefes, 
is  to  fait  them  in  the  milk,  or  after  the  cheefe  is  formed, 
which  may  be  done  with  much  more  certainty  than  in 
the  curd,  which  is  a  bad  method. 

6.  Dry  cracks  in  cheefe  are  frequently  produced  by 
keeping  curd  from  one  meal  to  another,  by  which  means 
the  firfl  becomes  too  dry  and  hard,  ever,  without  great  at- 
tention, to  mix  intimately  with  the  fecond. 

7.  Curdly,  or  what  is  commonly  called  wrinkle  coated 
cheefe,  is  always  caufed  by  four  milk.  Cheefe  made  of  cold 
milk  is  apt  to  be  hard  and  fly  before  the  knife.  If  the 
weather  is  cold,  cheefe  fhoald  be  kept  warm,  particularly 
when  fiifl;  made. 

8.  Slip  coat,  or  foft  cheefe,  is  made  entirely  of  flip 
curd,  and  willdifTolve  into  a  kind  of  creamy  liquor,  which 
is  fuflicient  proof  of  the  nature  of  this  kind  of  curd,  3-^^ 
already  mentioned.  It  is  generally  computed,  that  as 
much  milk  is  required  to  make  one  pound  of  butter,  as 
two  pounds  of  cheefe. 

It  is  remarked  by  dealers  in  cheefe,  as  well  as  oth- 
er pcrfons,  that  much  the  greateft  part  of  the  people  that 
cat  cheefe  have  no  idea  how  it  is  produced.  They  finding 
the  befl  cheefe  of  a  yellow  colour,  naturally  conclude  that 
cheefe  of  a  pale  colour  mull  be  made  of  inferiour  or  fkim- 
med  milk,  whereas  the  colour  is  artificial.  The  princi- 
pal ingredient  ufed  for  colourin;;  cheefe  is  the  bcfl  Span- 
i(h  annatto  (or  what  is  commonly  called  in  this  country, 
otter)  which  gives  cheefe  the  beautiful  colour  of  the  befl 
fpring  butter,  without  injuring  the  tafle  or  quality  in  any 
degree.  The  bed  method  of  ufing  it  is,  to  take  a 
piece  and  dip  it  into  a  bowl  of  milk,  and  wafh  off  from 
the  piece  fafficient  to  give  the  milk  a  deep  colour.  Then 
mix  the  coloured  milk  with  the  milk  prepared  for  the 
cheefe,  before  either  runnet,  or  fait  is  put  in.  If  enough 
annatto  has  been  ufed,  the  whole  milk  will  have  a  pale 
orange  colour,  which  will  be  much  increafed  after  the 
cheefe  h  made. 

To 


so 


June,  1793. 
^0  the  Corresponding  Secretary  of  the  Massa- 
chusetts Agricultural  Society. 
Sir, 

THE  following  obfervations  were  drawn  up  at  the 
requejl  of  a  gentleman  for  his  ozun  ufe.  If  the  Agricultural 
Society  fhould  think  that  the  contents  afford  any  ufeful  hints, 
1  fhall  he  gratified  with  having  contributed  fomething  to- 
wards the  improvement  of  one  branch  of  that  art^  which  is 
the  moft  indtfendcnt  and  one  of  the  mofi  honourable  purfuits 
of  man, 

I  do  not  fend  it  to  you  from  an  opinion  that  I  have  the  heft 
information  upon  the  fubjeB,  but  that,  by  a  communication  of 
each  ones,  experience^  improvement  goes  forward  with  rapid- 
ity, I  am^  Sir, 

Tour  mofi  obedient  Servant^ 
ALEXIS, 
To  Mr.  : 

SIR, 

Agreeable  to  your  requefl,  I  have  colleaed 
the  following  oblervations  upon  the  method  of  making 
cheefe.  They  are  what  arofe  during  an  experience  of  but 
two  years.  The  intention  was  to  have  reduced  this  ufe- 
ful part  of  rural  economy  to  a  regular  fyflem,  which  in 
this  country  is  left  to  the  ooeration  of  chance.  This  fheet 
contains  but  little  originality  in  the  principles  of  this  art ; 
they  were  taken  from  treatifes  written  in  England.  If  any 
merit  is  due,  it  is  for  the  attention  with  which  thefe  obfer- 
vations were  purfued,  to  afcertain  the  effential  parts  of 
thefe  treatifes.  This  art  appears  fo  fimple,  that  every 
country  woman  would  be  offended  at  being  thought  ig- 
norant of  it;  yet  a  few  rules  may  be  collefted  that  require 
to  be  obferved  with  almoft  a  chymical  exaftnefs.  They 
know  that  runnet  will  make  a  curd  :  A  piece  is  therefore 
cut  off  at  hazard  and  thrown  into  the  milk.  If  too  fmall  a 
piece  is  put  in,  the  curd  comes  very  imperfeftly,  produc- 
ing what  is  called  flip  curd.    This  is  very  fofr,  and  the  curd 

thus 


11 

thus  made,  is  what  is  moil  frequently  foM  for  cream 
cheefe.  In  breaking  up  the  card,  or  prclfing,  ihis  is  chiefly 
fqueezed  out.  That  v/hich  remains  is  one  caafe  of  eyes  in 
cheefe.  The  fatteft  part  of  the  milk  ismoft  difficult  to  coag- 
ulate, and  it  is  found,  that  adding  more  runnet  will  not 
perfe6l  the  curd,  when  in  this  flate  ;  the  cheefe  is  of  courfe 
impoverifhed,  when  the  curd  comes  imperfeftly.  But  the 
mod  frequent  errour  is  putting  too  much  runnet,  which  in- 
evitably gives  the  cheefe  a  flrong  pungent  tafle  and  (mell. 
It  occafions  that  puffing  in  cheefe  which  is  called  hove 
cheefe^  and  being  pierced  with  a  knife,  will  emit  a  very  fetid 
fmell.  It  is  a  degree  of  putrefaction  arifmg  from  a  fer- 
mentation caufed  by  the  runnet  ;  a  fufficient  evidence 
that  the  cheefe  can  never  be  good,  and  is  invariably  full 
of  eyes.  Another  caufe  of  bad  cheefe  is  bad  runnet ;  and 
whoever  has  fcen  many  of  our  country  kitchens,  v/ili  won- 
der that  they  ever  have  good  cheefe,  owing  to  the  very 
filthy  manner  of  keeping  the  fliins,  being  either  impreg- 
nated with  fmoak,  or  tainted  v.-ith  flies,  and  expofed  to  eve- 
ry difagreeable  effluvia  that  may  furround  it.  To  obviate 
thefe  difficulties,  the  followinii  is  the  manner  that  the  run- 
net  was  prepared  in  my  dairy.  Take  the  flcin,  or  runnet 
bdg,  as  foon  as  the  calf  is  killed  ;  let  it  be  carefully  cleaned 
by  hand  without  touching  water;  let  it  then  be  put  into  a 
brine  fo  (Irong  that  it  will  diflolvc  no  more  fait ;  of  this 
brine  three  pints  will  fuffice  for  a  fldn  ;  let  it  be  fleeped  in  it 
36  hours  or  thereabouts  ;  it  may  then  be  taken  out  of  the 
liquor,  put  into  clean  bottles  and  corked  ;  it  will  keep  a 
year,  perhaps  longer  ;  the  fkin  may  then  be  drawn  over  a 
bow,  falted  and  dried  as  ufual  ;  in  two  or  three  months, 
if  your  liquor  fliould  fail  j'ou,  it  may  be  fleeped  again. 
It  is  faid  to  acquire  neiv  ftrength,  but  not  fo  much  as  at 
firfl  ;  perhaps  the  virtue  is  not  wholly  extracted  by  the 
firft  fteeping,  and  that  it  will  not  yield  it  all  to  three  pints  of 
water.  This  fecond  operation  will,  however,  anl'wer  as 
good  a  purpofe  as  the  firfl,  ufing  two  or  three  flcins  in- 
ftead  of  one.  Let  one  general  obfervation  be  made,  that 
throughout  the  whole  buflnefs  of  darying,  the  greateft  at- 
tention mull  be  paid  to  the  cleanlinefs  and  fweetnefs  of 
the  velTels  ufed,  and  in  the  dairy  room ;  and  in  feme  inflanc- 

cs 


il 

cs  it  may  not  be  unneceffary  lo  recommend  it  to  the  dairy 
woinnn  in  her  own  pcifon.  In  cheefc  of  one  meal,  the  milk 
iliould  be  kept  as  near  as  poffibie  to  its  natural  heat,  till 
the  lunnet  is  put  in»  1  find  three  tea  fpoons  full  to  a 
gallon  ofmiik  to  be  the  average  quantity  required  to  co- 
;'gulate  it  ;  but  this  liquor  {hould  always  be  tried,  to  af- 
cerlain  its  flrength.  The  obje6t  is  to  find  the  fmailefl;  quan- 
tity that  will  bring  the  curd  properly,  as  more  than  that 
iviil  iijjurc  the  cheefe.  You  will  percejve  that  it  is  con- 
venient to  make  a  large  quantity  of  this  liquor  at  a  time, 
or  making  it  at  diHurent  times  in  the  fpring,  when  }'ou 
begin  to  make  cheefe,  which  is  feldom  till  all  the 
calves  are  killed,  let  it  be  mixed  and  then  tried,  after 
which  there  is  no  trouble  with  the  runnet  ;  and  you  may 
be  certain  that  whatever  other  deleft  the  cheefe  may  have, 
it  will  not  be  flrong,  or  hove;  this  is  folely  owing  to  the 
too  great  quantity  or  bad  quality  of  the  runnct.  My 
cheefe  tub  being  made  ol  the  lame  diamctre  at  the  top  and 
bottom,  1  found  its  contents  in  gallons,  and  made  a  guag- 
ing  rod,  marking  on  the  depth  of  the  tub,  and  then  fubdi- 
viding  that  deplh  by  the  number  of  gallons  the  tub  con- 
tained. B}'  putting  the  rod  into  the  tub,  was  readily  fecn  the 
gallons  of  milk  in  it.  Tht^tubitfelf  might  be  thus  graduated  ; 
when  you  would  make  fervants  follow  rules,  it  is  nccclfary 
that  they  fliould  be  attended  with  as  little  trouble  as  poffi- 
ble.  Having  put  in  the  runnet,  the  milk  /Jiould  not  be  JuJ- 
fcrcd  to  cool  too  joon,  as  the  curd  Jliould  be  Jtvfihiy  warm 
uhen  brckc  vp  and  put  into  a  hoop,  otherwile  the  cheefe 
v.'iil  be  in  flakes  when  cut,  the  curd  not  uniting  when  cold. 
^ht  curd  riivft  no^  be  dijlurbed  in  the  tub,  till  it  cleaves  from 
the  fides  and  begins  iu  J'etlle.  It  may  then  be  cut  through 
chiquerwife  and  fuffeied  to  fettle  ftill  more  ;  v/ith  a  proper 
temperature  of  air  it  w'ill  begin  to  fettle  in  half  an  hour 
from  the  time  of  fettling  the  milk  ;  cold  weather  retards  it 
and  may  defeat  it ;  if  the  curd  is  too  long  in  coming,  the 
cream  begins  to  rife  and  is  loft  to  the  cheefe  ;  it  (hould 
therefore  be  guarded  againft.  There  rifesupon  the  whey, 
when  the  curd  fettles,  a  thin  fiiim,  which  (liould  be  care- 
fully removed  before  the  curd  is  taken  out,  left  it  fhould 
jnix  with  the  curd.     As  it  is   of  a  more  fixed  nature  than 

the 


83 

the  whey,  it  will  not  all  fqueeze  out,  nor  v/ill  it  blend  with 
the  curd,  and  where  a  particle  remains  there  will  be  an  eye. 
The  curd,  being  well  drained  of  the  whey,  by  breaking  ic 
up  fine  by  hand,  is  to  be  falted.  This  is  an  importanC 
part,  and  of  which  i  am  not  fo  ivell  informed  as  I  wifh  to 
be.  The  fuccefs  of  experiments  with  fait  can  only  be  de- 
termined by  the  tafte,  and  this  cannot  always  be  done, 
when  the  cheefe  is  fold.  Salt  differs  greatly  in  ftrength 
and  quality,  as  is  well  known  to  fifhermen  and  packers  of 
beef.  In  Ireland  the  beef  is  firfl  Itrongly  rubbed  with  blond 
fait,  which  is  mild  and  penetrating.  It  is  then  paffedto  an- 
other hand,  v/ho  ufes  a  mixture  of  blond  and  bay  fait, 
which  is  harlh  and  drying,  hardening  the  provifions. 
From  this  confideration  of  the  different  effe£ls  of  fait,  it 
may  be  concluded  that  bay  fait,  is  not  adapted  to  cheefe. 
I  5^1  fo  took  bay  fait  and  diflblved  it,  and  then  boiled  ifc 
down  I  the  objeclionable  parts  fly  off;  and  the  more  violent 
the  ebullition,  the  finer  will  be  the  grain,  which  indicates 
its  ftrengthv  the  large  grain  being  the  flrongeft.  I  liked  the 
fait  thus  obtained,  the  grain  being  as  fine  as  well  ground 
meal.  Some  of  my  beil  cheeles  were  made  with  this  lalt, 
?.nd  the  quantity  ufed  was  one  tea  cup  heaped,  to  fix  gal- 
lons of  milk.  This  proportion  is  liable  to  errour,  as  milk 
will  yield  more  or  lefs  curd  according  to  the  feafon  or 
quality  of  the  grafs;  and  let  it  be  remembered  that  cows 
ftioulcl  never  be  drove  hard,  efpeciallyjufl:  before  milking, 
if  the  common  blond  fait  is  ufed,  it  fhould  be  reduced 
finer  by  pounding,  that  it  may  more  intimately  blend  with 
the  curd.— The  curd  being  prepared  for  the  prefs,  it  ap- 
pears to  me  proper  that  every  heterogeneous  fubftance 
fhould  immediately  be  preffed  out.  For  this  purpofe  my 
full  prefs  xvas  powerful,  being  a  lever  eight  feet  long,  one 
end  fixed  by  a  pin  between  two  (lumps  let  in  a  bench  ; 
near  thefe  flumps,  was  placed  the  cheefe  ;  the  other  end  of 
the  lever  was  loaded  with  about  two  hundred  weight  of 
ftones  ;  at  the  other  end  of  the  bench  were  fixed  two  Itumps 
higher  than  thole  firll  mentioned,  which  are  about  fix 
inches  higher  under  the  lever  than  the  cheefe  hoops  j  the 
other  (lumps  have  a  crofs  piece  on  the  top  to  reft  another 
lever,  xvhich  is  hooked  to  the  end  of  the  firfl:  to  raife  it. 
The  cheefii  being  tended  as  ufual  i.n  this  prefs,  where  it  re-i 
£  mained 


34 

mained  twenty  four  hours,  was  moved  to  another  bench 
containing  four  divifions,  being  each  feparate  prelTes  of 
no  more  weight  than  was  immediately  laid  upon  them, 
about  two  hundred  weight.  The  cheefe  when  taken  from 
the  firft  prefs,  was  put  into  prefs  at  one  end  of  this  fe- 
cond  bench,  and  remained  in  each  twenty  four  hours, 
moving  along  every  day  till  arrived  at  the  other  end.  I 
fuppofe  three  days  prefhng  on  this  fecond  bench,  fuflBci- 
ent  for  a  cheefe  of  twenty  five  pounds.  It  was  then  car- 
ried to  the  cheefe  room.  Screw  prefifes  are  obje6iionabIe, 
as  the  preffure  does  not  follow  the  cheefe  as  it  fettles. 
My  farm  houfe  was  fortunately  (haded  by  trees  ;  but  the 
better  to  guard  againft  the  fun,  I  had  Venetian  fhades 
made  for  the  windovv^s,  of  clapboards  painted  green,  which 
■were  cheap  and  handlome.  I  alfo  had  made  flender  frames, 
over  which  catgut  was  ftretcbed  of  a  texture  fine  enough 
to  prevent  the  entrance  of  flies.  When  the  windows  were 
opened  thefe  frames  were  put  in.-  The  cheefe  room  fhould 
be  expofed  on  every  fide  except  the  fouth,  and  one  or 
more  windows  in  each  lide.  Attention  is  much  required 
to  regulate  the  temperature  of  the  air  •  ftrong  wind  ad- 
mitted will  dry  the  cheefe  too  fall,  and  make  it  crack  ;  to 
prevent  this,  it  is  cuftomary  with  us,  to  rub  the  cheefe  with 
butter;  in  England  they  wafh  it  with  the  new  whey,  and  no 
butter  is  ufcd  ;  this  laft  method  1  did  not  try.  In  hot  fultry 
weather  cheefe  will  fpread.  This  fhould  be  prevented  bv 
bandages  of  tow  cloth,  or  by  putting  them  into  cheefe 
hoops.  The  expenfe  of  this  extraordinary  number  of  hoops 
is  not  great :  One  cheefe  faved,  will  pay  for  ten  hoops,  and 
they  lallmany  years.  They  will  feldom  fpread  after  thev 
have  been  made  a  month.  In  wet  v/eather  it  is  advifeable 
to  burn  a  little  charcoal  in  the  chimney  of  the  cheefe  room. 
The  quantity  of  green  cheefe  obtained  from  milk,  was 
from  twenty  three  pounds  to  twenty  five  pounds,  from 
twenty  gallons.  I  have  got  twenty  feven  and  three  quarters 
from  eighteen  gallons.  They  feldom  lofl  in  drying  more 
than  two  and  ahalf  pounds,  in  a  cheefe  of  twenty  five  pounds 
weighed  green  from  the  prefs.  If  it  is  required  to  have 
the  cheefe  of  a  Gloucefter  colour,  take  Spanifii  anatto, 
rub  a  lump  in  a  faucer  with  milk  ;  a  liitle  experience  will 
teach  the  quantity  neceffary  for  a  cheefe  ;  then  mix  it  with 

the 


35 

die  reft  of  the  milk,  when  it  is  fct  for  cheefe.  One  ounce 
will  colour  four  or  five  hundred  pounds,  and  it  is  bought  of 
the  apothecaries.  It  is  perfe6lly  innocent,  and  1  thought 
that  the  cheefe  coloured  with  it,  was  higher  flavoured ;  This 
might  have  been  owing  to  other  caufes.  To  have  a  good 
dairy,  it  muft  be  a  particular  bufinefs,  and  not  attended 
only  at  convenient  intervals  from  other  woik,  as  a  fecon- 
dary  objcft,  nor  fhould  a  drop  of  cream  be  taken  from 
milk  appropriated  for  cheefe.  This  mud  be  inviolably  ob- 
lervcd.  I  think  that  large  cheefes  generally  prove  better 
than  fmali  ones ;  and  for  this  reafon  ftiould  not  wifh  to 
make  a  cheefe  lefs  than  twenty  hve  pounds.  But  if  the 
number  of  cows  is  not  fufficient  to  make  a  cheefe  of  one 
meal,  the  old  milk  fhould  be  very  well  mixed  with  the 
cream  that  has  rifen,  and  then  put  into  a  large  brafs  ket- 
tle to  warm  over  coals  free  from  fmoke,  the  milk  being 
frequently  flirred  to  prevent  the  bottom  of  the  milk  be- 
coming too  hot  before  the  top  is  fufhciently  warmed, 
which  will  be  the  cafe  without  attention.  It  fhould  be 
brought  as  near  as  poffible  to  its  natural  heat.  To  fave 
trouble  our  women  heat  a  part  very  hot,  then  mix  it  with 
the  cold  ;  but  I  have  no  doubt  that  this  injures  the  cheefe. 
Putting  the  milk  into  deep  veifels,  and  covering  them  in  a 
damp  iituation,  will  prevent  the  cream  from  rifmg  fo 
much  as  it  otherwife  would. 


[From   Letters    and   Papers  on   Acrichlture,   publxfhed   at 
Hal  LI  FAX.] 


To  the  Secretary  o/'/Z)^  Agricultural  Society, 
at  Halifax. 

JL  H  E  intention  of  the  Society  being  {o  obvi- 
oufly  of  the  firft  importance  to  this  country,  1  am  induced 
to  requeft  that  the  following  obfervations  may  be  commu- 
iijc-ated  to  the  next  meeting. 

Every 


Every  day's  ejiperience  evinces  that  our  foil  is  good,  yet, 
fuch  is  the  coldnefs  of  the  climate,  that  when  land  has  been 
improved  three  or  four  years   without   manure,  it  grows 
rnolTy,  and  afterwards  produces  but  little  :   There  are  few 
countries,  therefore,  where  the   article  of  manure  can  ba 
more  profitably  attended  to,  becaufe,  when  well  prepared, 
it  not  only  replenilhes  the  earth  with  food  for  vegetables, 
but  by  its  warmth  counterbalances  the  coldnefs  of  the  cli- 
mate.    As  what  has  been  written  on  this  fubje£l  is  in  the 
hands  of  but  few,   I  have  endeavoured  to  brmg  together 
the  opinions  of  the  moH  modern  authors,  which  from  my 
own  experience  I  can  recommend  to  the  praSice  of  the 
farmers  in  this  country,  remarking  at  the  fame  time,  upon 
the  improper  ufc  which   too  many  make  of  their  dung. 
Lime,  Mari,  Plaifler  of  Paris,  &c.  &c.  are  good,  andfome 
of  them  perhaps  the  beil  of  manures  :  But  it  is  not  in  every 
one's  power  to  procure  them,  efpecialiy  in  fuch  quantities 
as  are  neceilary  for  the  farmer  :  But  a  Compost  is  within 
the   reach   of  every  perfon,  and  almofl;  in  any  quantities, 
and  which  no  prudent  peifon,  upon  knowing  its  ufefulnefs, 
will  ever  be  without. 

There  is  perhaps  no  one  praSlice  in  hufbandry  more  in- 
judiciousthan  that  of  taking  nev/  oungfrom  theyard,  in  the 
fpring,  and  ufing  it  as  a  manure  for  potatoes,  Ipread  over 
the  ground,  or  in  any  other  way  Vi^hatever,  as  it  introduces 
grafs,  weeds,  and  noxious  plants,  which  more  than  balan- 
ces any  little  benefit  that  it  can  poiubly  do  as  a  manure 
when  ufed  in  that  unprepared  (late. 

When  new  dung  lies  in  large  heaps  it  foon  grows  very 
hot,  and  a  violent  putrid  fermentation  comes  on,  which 
melts  the  whole  into  one  common  mals,  reverfing  what 
took  place  in  vegetation,  bringing  that  matter  wliich  has 
been  the  fubflance  of  former  vegetables  into  fuch  a  ftate, 
that  it  will  become  the  food  for  fucceeding  vegetables  : 
But  when  it  is  put  in  fmall  quantities  in  the  hills  of  pota- 
toes, or  fpread  on  the  ground  and  plowed  in,  even  if  it 
had  begun  to  grow  hot  and  ferment,  it  will  immediately  be 
cooled  by  the  furrounding  earth.  In  order  to  keep  alive 
that  heat  which  is  necefTary  for  its  putrefadion,  or  rotting, 
it  mud  be  kept  in  large  heaps.  Let  any  one  fpread  new 
dung  over  the  ground,  and  in  a  week's  time,  if  the  weath- 
er 


37^ 

ei*  IS  dry,  it  will  look  little  better   than   dry  flraw  j  he 
will  now   find  it  has  loft  .more  than  halt  lis  weight,  and 
vith   that  a   large   proportion  of  its  real  riches.      In    this 
ftate  I  have  often  found  it  in  hills  of  potatoes  in  a  dry  fea- 
fon,  where  it  nianifellly  did  more  hurt  than  good,  by  keep- 
ing the  roots  from  the  moill  earth  :    If  after  this  it  rots, 
yet  it  never  can  recover  that  winch  it  has  loft  by  its  rich 
moiflure  being   rarified   and  evaporated   by  the   fun.      It 
fhould  therefore  be   fuflPered   to  lie  in  Tome    convenient 
place  in  a  body  together  ;  by  which  means  its  moifture  is 
preferved,  a  fuitable  degree   of  heat  generated,  and  a  uni- 
verfal  putrefadion  takes  place,  turning  every  part  of  it  in- 
to proper  manure  or  food  for  vegetables  :   For  in  its  crude^^ 
{late  it  can    fcarceiy    be  called  a  manure,   but  only  fome- 
thing  of  which  a  manure  may  be  made,  becaufe  there  is  no 
part  of  it  but  what  muft  be  dilToIved  by  putrefadion  be- 
fore it  can  yield  much  vegetable  food  ;  hence  it  comes  to 
pafs  that  if  the   feafon  proves  wet   foon  after  it  is  ufed,  it 
does  fome  good,  as  it  affords  a  little  nourifhment  by  be- 
ing putrified  from  the  wetnefs  of  the  ieafon  ;  but  fhould 
the   feafon   prove  dry,  no  putrefaftion  can  take  place,  fo, 
that  of  courfe,  it  affords  no  nouriihment  to  vegetables,  bat 
does  real  hurt  by  keeping  the  ground  too  (Tpen  and  hol- 
low irk  the  hills  where  it  is  put.     Yard  dung,  then,  fiiould 
never  be  ufed  'till  it  has  been  in  a  proper  htuation  for  fer- 
mentation   and   putrefaftion,   one  year   at  lead  ;   by  this 
means  the  feeds  of  grafs,  weeds,    or   noxious  plants,  will 
moftly  periHi,  and  the  dung  by  its  putrefaftion,  be  ilored 
with  great  quantities  of  proper  food  for  vegetables,  pofTefl- 
ing  thofe  qualities  which  tend  to  meliorate  and  enrich  the 
land.     To  accomplifti  this  plan  in  the  fpring,  it  (liould  be 
put  into  the  place  where  it  is  intended  the   general  com- 
pofl  heap  fhould  be  made.      For  this  purpofe  a   hollow 
place  fhould  be  chofen  ;  and  if  it  cannot  otherv^ife  be  had, 
it  fhould  be  dug  large  enough  to  hold  the  quantity  of  ma^ 
nure  intended  to  be  made.     If  a  place  can  be  taken  fo  fit- 
uated  as  to  receive  the   wafh   of  the    dwelling  houfe,  cow 
yard,  hog  fly.  Sec.  fo  much  the  better.     It  mull  be  clayed 
all  over  its  bottom  and  fides.     Drains   mutl    be  cut  from 
the  loweft  part  of  the  cow  yard,  and  hog  fly,  into  the  place 
prepared  to  receive  the   compoR,  fo  that  whatfoever  is 

wafhed 


3^ 

wafhed  out  of  them  by  rains  may  be  carried  dire^ily  into 
the  compofl  heap.  All  kinds  of  weeds  from  the  hdes  of 
fields,  where  they  often  do  much  hurt,  by  fhading  and 
drawing  the  nouriOiment  from  plants  that  grow  near  them, 
iriay  be  pulled  and  thrown  in  ;  And  in  hoeing  where  the 
land  is  weedy,  fmall  children  might  often  be  employed  to 
good  advantage  in  gathering  up  the  weeds  after  the  hoers, 
<tnd  throwing  thern  in  heaps  ;  by  which  they  would  be 
prevented  horn  taking  root  again,  the  land  would  lie  clean, 
and  cart  loads  might  in  that  way  be  gathered.  Sprouts 
alfo  pulled  from  the  Hubs  in  new  ground,  when  thev  are  in 
a  fucculent  ftate,  before  they  grow  woody  or  hard  (which 
by  the  way  is  the  beft  time  to  (prout  new  ground)  may  be 
thrown  in  heaps  and  carted  in  :  Rock  weed,  kelp,  and  all 
forts  of  lea  weed  or  grafs,  may  be  carried  in  great  quanti- 
ties, where  they  can  be  had  ;  garbage  of  filh,  hair,  blood, 
bones,  woolen  rags,  oyfter  (hells,  mufcles,  and  every  kind 
of  animal  fubftance,  are  excellent,  and  capable  of  making 
more  than  four  times  their  own  weight  of  good  manure  ; 
afhes,  fuch  as  are  made  by  burning  bullies,  may  all  be 
thrown  m,  and  it  is  better  to  gather  fome  of  the  earth  with 
them,  than  to  leave  any  of  the  afhes,  as  the  top  of  the  earth 
in  thofe  places  is  often  almoft  as  much  impregnated  with 
falts  as  the  afhes  themielves  ;  aflies  that  have  been  leeched 
are  alfo  good ;  the  dung  in  the  cov/  yard  fiiould  be  removed 
every  morning  into  a  heap  by  the  lide  of  the  yard  ;  by 
this  means  the  yard  is  kept  clean,  and  the  dung  is  kept 
from  drying,  and  as  often  as  there  is  enough  may  be  carted 
to  the  general  heap.  If  the  farmer  has  not  the  conveni- 
eticy  of  a  hog  paflure,  but  is  obliged  to  keep  his  hogs  in  a 
fly,  he  will  find  it  for  his  intereft  to  throw  in  great  quan- 
tities of  green  weeds,  grafs,  &c.  as  it  will  fave  more  coftly 
feeding,  and  in  this  cafe  the  lly  fhould  be  often  cleared 
and  its  contents  carried  to  the  general  heap.  To  a  corn- 
poll  heap,  made  of  fuch  materials,  confiderable  earth  may 
be  added  ;  but  then  it  fhould  be  well  ehofen  ;  any  place 
where  the  wafh  of  a  road  or  flreet  is  brought  to  fettle,  is 
excellent,  and  mud  may  often  be  taken  from  fettling  pla- 
ces in  a  road,  and  dry  earth  put  in  its  place,  to  the  great 
advantage  both  of  the  road  and  him  who  takes  it  ;  half  a 
hundred  loads  of  good  loam,  and  even  more,  where  there 


h  a  lafge  yard  and  itiany  cattle,  may  be  carried  into  a 
cow-yard  in  the  fpring  of  the  year,  and  be  wholly  carried 
into  the  compoft  heap  by  the  fall,  taking  off  the  top  at 
feveral  different  times.  In  Holland  and  fome  parts  of 
Germany,  they  are  at  great  pains  to  fave  the  urine  of  their 
cattle  for  manure,  and  find  it  of  confiderable  confequence  j 
by  the  above  method  it  is  all  effeftually  preferved,  which, 
together  with  the  hot  fleam  and  perfpiration  of  their  bo- 
dies, whilli  lying  upon  the  loam,  fo  far  enrich  it  as  to  ren- 
der it  a  very  valuable  addition  to  the  compofl;  heap. 
The  compoft  (hould  be  turned  up  from  the  bottom  once 
or  twice  in  a  fummer,  which  will  greatly  forward  its  fer- 
mentation and  putretadtion  ;  and  towards  the  fall,  when 
the  feeds  of  weeds  and  grafs  begin  to  be  ripe,  it  is  befl;  to 
move  the  compoft  all  to  one  end,  that  fuch  rubbifli  as 
abounds  with  ripe  feeds,  may  be  put  by  itfelf  and  lie  round 
to  another  year.  At  the  fall,  when  the  crops  come  in, 
confiderable  addition  may  be  made  by  carrying  in  all  the 
vines,  ftalks,  &c.  of  every  kind  of  vegetable  from  the  gar- 
den J  alfo,  potatoe  tops  and  turnip  tops,  if  not  wanted  for 
cattle  ;  thefe  laft  make  a  manure  of  a  very  excellent  kind. 
All  the  chaff  from  the  feveral  kinds  of  grain  that  may  be 
raifed — every  kind  of  damaged  or  rotten  ftraw  or  h.iy,  or 
old  ftack  bottoms,  &c.  may  come  in,  in  the  courfe  of  the 
year,  with  every  thing  that  is  capable  of  a  quick  putre- 
faftion. 

Such  as  Cart  afford  it,  will  find  their  account  in  having  a 
filed  built  over  their  compoft  heap,  yet  it  muft  be  open 
and  expofed  to  the  air  on  all  fides,  for  by  fuch  expofuie 
not  only  the  putrid  fermentation  will  be  forwarded,  but 
much  will  be  drawn  from  the  air,  efpecially  if  there  be  any 
allies  in  the  heap,  which  will  greatly  increafe  the  richnefs 
of  the  compoft  ;  yet  a  covering  at  the  top  will  be  very 
neceffary,  otherwife  the  rains  will  not  only  greatly  check 
the  fermentation,  by  too  often  cooling  it  ;  but  will  prob- 
ably, when  they  come  plentifully,  caufe  it  to  overflow  its 
banks,  and  carry  off  the  rich  juices  of  the  compoft  ;  alfo, 
without  fuch  a  flied  it  might  fuftain  damage  by  having  its 
moft  fubtleand  volatile  parts  evaporated  by  the  fun.  I  have 
indeed  i^een  compoft  heaps,  without  clay  at  the  bottom,  ov 
a  filed  at  the  top  ;  but,  that  much  is  loft  from  fuch  a  heap 

by 


■A6 

hy  all  its  wafhings  in  the  courfe  of  the  year,  is  too  mart!* 
■fell  to  need  any  thing  faid  upon  it.  It  is  true, that  in  this 
way  of  putting  all  his  nev/  dung  into  the  compoft  heap, 
the  farmer  i-nuft  go  a  year  without  manure,  if  he  has  not 
that  which  is  old  and  good  hy  him  ;  but  when  once  he  has 
his  compoft  heap  fit  for  ufe,  after  that  he  has  his  manure 
as  regularly  every  year,  as  thofe  who  follow  the  pernicious 
pra£lice  of  wafting  their  new  dung,  (I  can  call  it  nothing 
better,  for  it  often  does  hurt)  ;  and  he  who  follows  the 
above  method,  or  fomething  like  it,  will  foon  find  that 
from  one  acre  of  land,  well  manured,  he  can  raife  more 
than  he  can  from  tv/o  without  manure,  fo  that  one  half  his 
labour  will  be  faved  ;  the  labour  and  pains  that  he  has 
been  at  in  making  manure,  will  be  returned  with  ample 
increafe  into  his  barn  and  Itores,  and  his  farm  at  the  fame 
time  increafing  in  riches, 

Thofe  who  have  a  good  flock  of  cattle,  hogs,  &c.  may, 
in  fom.e  fuch  way  as  the  above,  increafe  their  manure  to 
almoll  any  quantity  they  fhall  need  i  And  fuch  as  have 
no  cattle  (and  there  are  doubtlefs  fome  fuch  among  our 
new  fettlers)  may,  in  the  above  way,  make  confiderablc 
manure  in  the  courfe  of  the  year,  from  the  wafli  of  the 
houfe  only  ;  and  fuch  manure  is  good,  and  will  produce 
cucumbers,  peas,  beans,  &c*  quicker  than  good  yard  dung. 
To  conclude,  the  more  any  one  attends  to  the  affair  of 
manuring  his  farm,  the  eaGer  and  more  elegantly  it  will 
fupport  him  ;  whilft,  without  that,  upon  fuch  land  and 
in  fuch  a  climate  as  we  have  in  this  country,  an  indu{lriouf^ 
man  may,  after  a  courfe  of  years,  find  that  all  his  labou? 
hath  been  in  vain. 

Fe^.  20,  1790.  A   FARxMER. 

Experiments  to  determine  'whether  it  is  heft  to  plant 

LARGE  Cr  SMALL  CUTTINGS  o/ToTATOES. 
\_By  the  Rev.  Mr,  Cochp.an.] 

N  the  Nova    Scotii    Magazine*   for  December,. 
^789,  there  appeared  forae  extracts  from  an  EK^y  on  Po- 
tatoes, 

*  V-,.l-  T,  p^rje  4"4-. 


toeS,  JJubliHie'd  among  the  Papers  of  the  BatK  A*gncultural 
Society,  for  1788.  In  thefe  a  prodigious  diffevence  is  no- 
ticed, between  tiie  produce  from  large  cutting  and  that 
from  fmaili  in  favour  of  large  ones,  as  nine  io  cm 

That  a  confiderable  difference  of  produce  niigHWcape 
the  obfervation  of  mere  practical  farmers,  who  feUgni 
make  comparative  experiments,  is  readily  to  be  fuppofet 
and  that,  therefore,  it  might  flill  be  a  difputed  poin^ 
amongfl  them>  whether  large  or  fmall  cuttings  are  moH: 
profitable,  as  the  author  who  relates  thofe  experiments  af- 
iertsit  island  as  v/e  know  it  to  be  here.  But  v/e  can  hardly 
fuppofe  that  any  farmer,  who  fliould  fee  one  acre  in  his 
heighbour's  field  produce  as  much  as  nine  in  his  own^ 
would  continue  in-dttehtiVe  to  the  advantage  of  ufing  larger 
feed* 

In  the  extrafts,  where  this  amazing  difproportion  of 
produce  is  mentioned,  it  is  not  dated  what  proportion  the 
cuttings,  ufed  in  the  one  and  in  the  other  cafe,  bore  to  each 
ether.  Probably  there  v/as  a  greater  difference  than  be- 
tween thofe  which  are  commonly  ufed  here.  However,  if 
the  lofs  by  planting  fmall  cuttings  ffiould  only  be  one  half> 
or  even  one  fourth  part  of  that  mentioned  above,  flill  it 
^  would  be  an  objecl  highly  deferving  the  attention  of  farm- 
ers. I  thought^  therefore,  it  might  not  be  a  ufelefs  ex- 
periment, to  try  two  or  three  different  fizes  of  cutting.*, 
near  to  thofe  ufually  planted  in  this  neighbourhood^  and 
to  mark  the  difference  of  produce,  if  any. 

For  this  purpofe^  in  the  fecond  week  of  June  laff,  I  took 
an  equal  number  of  cuttings,  of  three  different  nzes  ;  the 
largeft  (No.  i.)  were  fomewhat  larger  than  thofe  ufually 
planted  here.  The  fecond  fize,  which  I  ftiall  call  No.  2, 
was  lefs  than  one  half  of  No.  1.  The  third  fize  (No.  3.J 
was  about  one  third  of  No.  2.* 

1  planted  loo  hills  with  each  fize,  four  cuttings  in 
tith  hiU.  The  land,  manure,  and  cultivation  as  nearly  a*, 
like  as  1  could  make  them. 

From 

•  The  cuttings  of  eacti  fize  were  weighed,  and  the  weight  rioted  at  the  tim« 
of  planrinj^,  but  the  memoianduin  has  been  ininaid.  However,  although  I 
cannot  recoiled  the  abfoiute  weight,  1  am  cenaWi  the  proportion  to  each  oth- 
er Wdf,  very  nearly,  as  above. 

F 


tTprom  the  lirft  amycarance  of  the  plants,  a  firilcjng  differ- 
eoce,  in  fav^mr  of^e  iargeft  fize,  was  obfervable.  Many 
t)f  the  hil]^  fron/No.  i,  had  ten,  twelve,  or  fourteen  flalks, 
llroncr  ?-id  heAthy.  Thofe  from  No.  2,  much  fewer  and 
weak'^^'*  T"o^e  from  Ko.  3,  in  many  indances  had  not 
tnr-Q  than  four  ftalks,  and  thoie  fmaii  and  feeble.  The 
fiTiffere'ice,  though  ftill  very  perceptible,  was  not  fo  great  to- 
ward the  end  of  the  fummcr,  as  at  the  beginning. 

/In  the  beginning  of  November  they  were  ail  taken  up^ 
and  the  produce  weighed. 

No.  1,  produced  2  8olbs. 

No.  2,  249t 

No.  3,  168 

The  medium  weight  of  a  buQiel,  upon  feveral  trials, 
was  found  to  be  6iib.  Therefore  the  produce  of  No.  1, 
ivas  fomething  above  four  buOiels  and  a  half ;  and  the  dif- 
ference between  No.  1,  and  No.  3,  nearly  two  buihels. 
This  is  very  coniiderable.  If  an  acre  planted  with  cut- 
tings fuch  as  No  3,  would  produce  two  hundred  buftielSj, 
by  planting  fuch  as  No.  3,  the  farmer  will  looi.e  80  buih- 
els.  In  four  acres  the  iofs  v/ill  be  320  bufliels  ;  in  eight 
acres,  which  many  farmers  plant  in  a  feafon,  it  v/ill  be 
640  bufhels  ! 

I  am  informed,  that  feme  farmers  in  the  province  plant 
only  the  eyes  of  their  potacoes,  and  give  the  reft  to  their 
cattle  or  hogs.     With  thefe  the  Iofs  mufl  be  iliii  greater. 


fFrom    Letters    and  Papers    on  Acrvicuixr^iE,   publifhed  at' 

Halifax.] 

On   the  UTILITY  of  iNTRODtrciNG  the  general 
CULTIVATION  cf  RED  CLOVER  i/i  this  Province^ 

\_By  William  Cgttnam  Tonge,  Efq.'^ 


MONGST  all  the  late  improvements  in  the 
agriculture  of  Great  Britain,  which  have  brought  the  fci- 
cnce  fo  near  to  pcrfeflion  in  that  country,  llie  introdu£lioK 
of  red  clover  may  be  ranked  as  one  of  the  principal 
and  moft  important  5  the  ufe  of  this  valuable  crop,  and 

turnips. 


/i 


^ot  oHv  as  thd 

herbage  for  laying  their  lands  down  to  meadcuw,  bvit  alio 
as  a  part  of  their  arable  fyftem;  experience  teaching  tVfn^ 
that  ttie  cultivation  of  it,  is  one  of  the  b.eit  courfes  thatch 
be  puri'ued  for  preparing  land  for  the  raihng  wheat. 

Tne  introduction  and  general  ufe  of  this  crop,  would, I 
am  convinced,  be  equally  beneficial  to  this  country  ;  to  the, 
circuinltances  of  wiiich  it  appears  every  way  perfectly 
adapted. 

It  is  a  pofition,  which  I  conceive  will  be.univerfally  af- 
fented  to,  that  this  province  can  never  become  rich  or 
flourifhing,  until  its  inhabitants  can  accomplifh  the  raif- 
ing  of  their  own  bread  corn  ;  and  to  this  great  objed,  the 
views  of  all,  who  wiih  the  profperity  of  the  country,  and 
particularly  thofe  v/ho  are  employed  in  cuhivating  its 
lands,  fhould  be  invariably  direcled. 

The  caufes  of  the  prefent  deficiency  are  not  to  be  fought 
in  the  climate  and  foil  of  the  country,  but  may  be  eafily 
dilcovered  in  the  injudicious  and  improper  management 
of  the  inhabitants.  The  reafon  that  more  wheat  is  not 
raifed  in  this  province,  is,  that  more  land  is  not  prepared 
for  that  grain  ;  and  it  is  a  fa6t  well  known  to  thofe  who 
are  acquainted  with  the  general  practice,  that  much  wheat 
is  fown  without  any  previous  preparation  of  the  land  ; 
the  crops  being  fuch  as  might  be  expected  from  fuch 
management. 

The  complaints  made  againft  this  country,  asunfavour- 
tibie  for  wheat,  are  founded  in  ignorance  or  prejudice  ;  the 
crops  of  that  grain  in  many  parts  of  it  palpably  contraditl-.- 
ing  fuch  allertions,  as  does  the  judgment  of  men,  who 
have  ha-d  experience  in  agriculture  in  other  countries  as 
well  as  this.  The  chief  real  natural  difavantage  that  the 
province  labours  under,  is,  the  iliortnefs  of  the  ieafaa  for 
}>erforming  the  feveral  works  of  agriculture  ;  this  circum- 
ilance  may  forbid  the  ufe  of  that  exteniive  tillage  which 
is  pracitifed  under  more  favourable  climates,  but  does  by 
no  means  extend  to  prevent  every  farmer  from  raifing  his 
own  bread  and  a  furplus  for  fale  ;  the  aggregate  of  which 
furplus  will  form  a  fund  not  only  for  the  fupply  of  thofe 

who 


•4 


\fh\)  are  noi  employed  in  the  cultivation  of  lands,  tut  alfo 
for  exportation,  which  I  cannot  relinquifh  the  hope  of 
feeing  tp-^ce  p\^e  from  this  country. 

^s«-iie  fl>cJrtners  of  our  feafon  may  prevent  us  from 
av7i"ling  pdrfelves  of  many  modes  of  preparing  our  lands, 
»/hich  ^re  pra6lired  under  different  climates,  we  fliould 
ungueftionably  be  more  attentive  to  theufeof  thofe  ivhich 
zy^  peculiarly  adapted  to  our  own  ;  and  the  cultivation  of 
plover  appears  to  me  one  of  the  mod  important  of  thele^ 
not  at  prefent  in  ufe. 

We  cannot  advantngeoufly  cultivate  turnips  (one  of  the 
great  ground  works  of  modern  hufbindry  in  England)  to 
any  confiderable  extent,  becaufe  our  climate  will  not  allow 
of  our  feeding  them  through  the  winter,  and  the  labour 
of  getting  them  up  and  itoring  them,  would  make  them 
too  expenlive  ;  but  no  fuch  objeQion  lies  to  the  ufe  of 
clover,  which  may  without  lofs  of  time,  or  additional  ex- 
penfe  (except  the  feed)  follow  our  hoeing  crops  with  the 
wheat,  which  ufually  fucceeds  them,  and  would  by  lying 
two  years  in  the  ground,  prepare  it  in  the  mod  perfefcS 
manner  for  another  crop  of  that  grain,  producing  in  the 
mean  time  moft  beneficial  returns  for  the  land  it  occupies. 
By  the  ufual  mode  of  management,  wheat  is  procured  but 
once,  after  a  perfeft  manuring  with  potatoes,  or  other 
hoed  crops  (unlefs  by  the  execrable  method  of  (owing  it 
two  feafons  fuccelBvely)  it  being  ufually  followed  by  two 
crops  of  oats,  which  diveft  the  fail  of  all  its  richnefs  •  thi$ 
land  is  then  turned  out  to  grafs,  producing  little  or  nothf 
ing  but  weeds  until  time  has  reftored  it  to  fertility,  being 
unfit  for  the  produ6lion  of  wheat,  without  another  ma- 
nuring, or  laying  a  great  length  of  time  in  paflure  ;  where- 
as, by  fowing  clover  feed  with  the  wheat,  following  a  hoed 
crop,  the  land  is  made  to  produce  two  valuable  crops  of 
hay  and  grafs,  and  is  rendered  in  the  highefl;  degree  fit  for 
the  reception  of  wheat  ;  for  let  the  ground  be  in  any  de- 
gree rich,  on  which  clover  is  fown,  the  deep  penetrating 
roots  and  long  iliadowy  tops  of  this  plant  are  lure  to  m- 
creafe  its  richnefs,  and  bring  it  to  that  mellow  flate,  fo  fa- 
vourable to  the  growth  of  that  grain. 

On  the  whole,  I  moft  earnefliy  recommend  to  my  broth- 
er farmers  the  ufe  of  this  plant,  the  cultivation  of  which 
Will  fo  much  increafe  the  quantity  of  their  wheat  lands. 

The 


45 


The  eveatobftacle  to  the  adoption  of  it,  is  the  cofl  ot 
feed  fit  purchaled)  ;  and  many  have  been  deterred  trom 
rainng  u  by  the  difficulties  they  have  experienced  in  at- 
tempting to  get  k  cleaned  irom  the  hufi.  ;  but  the   fi.a 
objeaion  may   be   obviated    by    puich.hn^  but    a   imail 
quantity  of  the  beft  Engliih  feed,  for  a  ftock  to  raile  more 
hom  ;   and  the  difficulty  of  cleanling    eea  may  be  re  mo  ve^ 
by  attending  to  the  following  circumaance.  which  is,  taat 
Jraifingclover.to  ripen  feed,  it  is  necelTary  to  teed  oown 
or  mow  the  fird  growth  in  the  Ipnng  (which  lends  .  hohy 
to  [talks   leaves  and  chaff),  not  letting  it  grow  up  tui  near 
midfummer  ;   by  this  means  the  ftalKs  will   be  fliort  and 
thick,  will  have  few  leaves  on  them,  ana  will  be   covered 
with  large  heads  well  filled  wUh  feed,   which  parts  eahiy 

from  the  hulk.  .       ,      ^  ,,         •  ' 

^  member  of  this  fociety.(Mr.  Burton)  who  fuft  men^ 
tioned  this  circumftance  to  me,  has  railed  as  fine  clover 
leed  in  this  way  as  anv.  imported  from  England,  and  will 
doubtlefs  communicate  to  any  perlon,  defircus  ot  inlor- 
mation,  the  methods  he  took  to  clean  it. 


-^>>i«>S^.»»-^S^H5<<<<-^<^ 


^  NEW  METHOD  p/cULT  I VATING  arJ  PREPARINQ 

HEMP. 

[Sy  the  Abbe  BralLe.] 

Printed  in   England,  by  order  of  the  Lords  of  lh«  Committee  of 

Council  for  Tiade  und  Foreign  Plantations. 

It  is  fufficiently  known,  that  land  intended  for^a 
"crop  of  hemp  muft  be  well  manured,  well  ploagheo. 
clernled.  and  gotten  fine  ;  and  the  (eafon  being  avnved  ; 
which  varies  much  according  to  the  foil,  weather,  ;^/^-;;^-; 
veniencv  of  the  cultivator,  extenains  from  ^/^<'75th  fv- rc^ 
to  the  15th  lune  ;  fow  the  hemp  feed,  which  ought  al- 
ways to  be  new  feed,  thin,  not  exceeding  two  bufhels  to  a 
acre,  and  if  you  have  the  advantage  of  a  dull  pl«"gh..^f 
lef^  will  do.  After  the  land  is  fown,  go  thi'ough  the  whole 
-  with  a  fiiovel,  and  with  it  make  little  paths  at  (even  feet 
diftance  from  each  other,  the  length  way  of  your  piece   lo 


ii 

that  at  the  proper  feafon  you  may  reach  the  female  hemp, 
which  you  will  have  occafion  to  pull  out,  v;ithout  tramp- 
ling on  the  male,  which  mufl  (land  at  leafl  a  month  long^ 
er  to  ripen  its  ieed.  The  female  hemp,  (which  is  that 
which  bears  only  flowers  and  no  feedj  is  known  to  ba 
ripe  by  the  flowers  fading,  the  farina  foecundas  falling, 
&nd  fame  cf  the  ftems  turning  yellow.  You  mull  then 
draw  out  carefully  the  whole  of  the  female  hemp,  breaking 
as  lirt'e  as  poliiblc  the  flems  of  that  which  you  take,  or 
that  which  you  leave. 

Immediately  as  it  is  gathered,  take  it  in  as  large  hand- 
fuls  as  you  can,  and  either  cutting  the  roots  ofF,  or  leaving 
them  on,  as  you  like  befl;  (I  prefer  cutting  them  off)  hold 
the  root  end  uppermoft,  and  with  a  v/ooden  fword  drefs 
eft  the  flowers  and  leaves,  which  you  leave  in  the  field, 
jfince  they  ^iui\  in  manuring  ;  pick  out  any  weeds  or  Ipoilt 
plants  ;  put  twelve  handfuls,  or  gripes,  together  to  make  a 
fcundlr  ;  then  lay  the  bundles  in  water  ;  it  is  much  the 
■befl  to  be  a  running  and  clear  water,  and  if  fhaded  and  over- 
hung with  trees  the  better ;  lay  poles,  or  planks,  or  whatever 
elfe  you  have  that  is  fuitable,  acrofsa  large  number  together, 
fo  as  to  keep  them  at  lea  ft  two  inches  under  water.  Take 
particular  notice  which  you  lay  in  firft,  and  how  you  lay 
the  bundles,  in  order  that  you  may  be  able  to.  get  them 
out  again  fuccefiively  as  they  were  laid  in,  without 
breaking  or  tangling.  At  the  end  of  fix  days,  vitlt  the 
hemp,  and  fee  whether  the  ieed  will  draw  out  from  fome 
of  the  bundles.  The  time  required  for  foaking  <iepends 
very  much  onth'e  irature  of  th^e  hemp,  the  weather,  and  of 
the  water  it  is  foaked  in — from  fix  days  to  nine,  or  even 
to  eleven.  It  is  a  trouble  that  is  not  ill  be  flowed  to  fort 
the  hemp  for  foakiiig,  if  it  is  of  unequal  fizcs,  the  flender- 
eft  generally  requiring  moftfoaking. 

When  you  find  any  quantity  fufficlently  foaked,  take 
it  with  care,  putting  the  hands  under  it  to  prevent  break- 
age, and  tranfport  it  to  a  trough  or  to  a  table  ;  for  there 
are  tv/o  methods  of  working  it.  If  you  woik  it  in  a 
trough,  you  mult  be  provided  with  orae  fomewhat  longer 
than  any  hemp  that  you  mean  to  work  in  it — twelve,  or 
fourteen  inches  deep,  and  of  what  width  you  think  proper 
according  to  the  number  of  perfons  you   employ  at  it,  as 

one, 


i7^ 

one,  two,  or  four.  To  this  trougli  mufl  be  fitted  two 
pieces  of  plank,  of  about  a  foot  length,  but  of  fuch  width 
as  to  ftretch  over  a  bundle  of  the  hemp  as  it  lies  open  in 
the  water  :  Thefe  planks  muft  be  fet  on  one  fide  with 
teeth  of  brafs  wire,  and  when  the  hemp  is  ready  for  draw- 
ing, muil  be  laid  on  it  as  it  lies  in  the  water,  to  keep  it 
ilraight  and  immerged. 

If  you  work  the  hemp  on  a  table,  you  muft,  before 
taking  it  out  of  the  water,  open  a  little  the  bundles, 
and  rub  the  ftems  between  your  hands  to  get  off  what 
you  can  of  the  llime,  and  to  loofen  the  rind.  You  mud 
iikewife  pufh  the  bundle  along  in  the  water,  with  the  loofe 
end  foremod,  to  loofen  the  rind  at  that  end  where  the  op- 
eration is  to  be  bescun.  If  vou  do  not  thus  rub  and  fcour 
your  hemp  in  the  water  where  you  foak  it,  you  muft  do  ic 
in  the  trough.  But  in  either  cafe  you  mufh  be  careful  to 
keep  an  even  and  ileady  hand  to  avoid  breaking  the  reed, 
which,  as  many  times  as  it  happens,  renders  the  operation 
of  getting  the  reeds  out  tedious.  If  it  is  wrought  on  the 
table,  the  bundle  muftbe  frequently  though  flightly  wet-, 
ted.  If  any  fuitable  method  could  be  taken  to  make 
ivater  drip  gently  on  it,  it  would  be  beft.  A  plank  mull 
be  laid  on  the  bundle  to  keep  it  fteady. 

All  matters  being  properly  difpofed,  either  on  the  ta- 
ble or  in  the  trough,  you  muft  begin  at  the  root  end  to  pulh 
back  a  little  of  the  rind  from  the  ftem  ;  then  taking  hold 
of  one  ftem  at  a  time,  and  rather  near  the  outfide  than  the 
middle  of  the  bundle,  keep  your  hand  and  the  reed  under 
water  (if  you  work  in  a  trough)  and  draw  it  out  from  the 
bundle  as  ftrait  as  poffible,  you  will  find  it  come  out  as 
clean  as  a  fword  from  its  fcabbard.  As  you  proceed,  you 
may  take  two,  afterwards  four,  up  to  fix  or  more  reeds  at 
a  time,  which  will  draw  out  ftill  more  eafily.  When  you 
have  drawn  out  ail  the  reeds  that  you  can  find  at  the 
root  end,  lift  up  the  fpiked  plank  which  was  at  the  upper 
end,  leaving  on  that  which  v>^as  in  the  middle,  and  draw 
out  fuch  pieces  of  reed  as  you  may  find  at  the  upper  end, 
End  v/hich  have  remained  after  drawing  out  what  you 
could  at  the  root  end,  becaufe  they  were  broken,  LaflU', 
take  off  the  plank  which  lay  on  the  middle,  and  take  out 
all  ihe  relicks  of  reed  you   can  peixeive.     If  your  hemp 

was 


« 


was  in  good  condition  for  drawing,  you  will  find  all  your 
reeds  psrfefilly  clean  on  the  floor,  and  the  rind,  which  is 
the  hemp,  lying  in  flrait  threads,  in  the  water  or  on  the 
table. 

You  will  perceive  that  among  the  hemp  there  is  a 
great  quantity  of  gum  left,  looking  like  a  jelly  j  this  yon 
will  wafli  out  as  if  you  were  wafhing  any  long  Ilrait  piece 
of  cloth,  obferving  not  to  difplace,  or  tiviO;  the  threads, 
which  would  thwart  the  future  operation  of  drefling,  or 
heckling.  The  finer  and  whiter  you  defire  the  hemp  to 
be,  the  more  waters  you  will  run  it  through,  fqueezing  it 
out  at  each  time  of  waihing  ;  but  I  think  it  always  right 
at  the  laQ  to  run  it  through  a  water  in  which  a  fmali 
quanrity  of  foft  foap  has  been  beat  up,  after  the  rate  of  ari 
ounce  of  foft  foap  to  three  pounds  of  the  hemp  when 
dry.  Do  not  fqueeze  it  out  from  this  foap  water,  but 
hang  it  to  drain,  and  when  a  little  ftiffened,  open  a  little 
the  bundle,  and  lay  it  to  dry  on  a  grafs  plat,  or  floor  ;  the 
former  is  preferable.  This  foap  water  is  not  abfoluteiy 
necelfary,  but  is  certainly  of  great  ufe  for  foftening  the 
hemp,  and  rendering  it  pleafant  and  eafy  to  drefs  ;  but 
may  bedifpenfcd  with  v/here  it  is  very  inconvenient,  and 
where  the  hemp  is  intended  for  coarfe  purpofes.  Itisob* 
vious  that  all  thefe  operations  would  be  carried  on  to 
the  mofl  advantage  near  to  fome  running  ftream,  or  large 
lake,  if  it  be  a  (landing  water,  on  account  of  the  great  ufc 
that  is  made  of  that  element,  and  to  fave  a  great  deal  of 
the  trouble  of  transportation. 

When  thus  dried,  the  hemp  is  proper  either  for  drefT-' 
ing,  or  ftoring  ;  if  the  latter,  particular  care  muft  be  taken 
that  it  ht  thoroughly  dr\',  it  v/ill  othenvifc  heat  and  fpoil. 
As  the  hemp  peculiarly  intended  to  be  hitherto  fpoken 
of  is  the  female,  or  flower  bearing  hemp,  which  is  intended 
for  fineufes,  it  is  to  be  obfcrved  that  it  muft  be  worked 
with  heckles,  or  hatchels,  I'uch  as  are  ufed  for  flax  drefT- 
ing^  and  may  be  brought  to  an  extreme  finenefs  ;  and  the 
ihortSj  having  no  pieces  of  ilraw,  or  reed  among  them, 
inay  be  carded  and  fpun,  and  brought  into  ufe  for  all  the 
lame  purpofes  as  cotton,  and  the  fame  methods  ufed  for 
fcleaching  and  foftening.  It  is  likewife  requifite  to  work 
this  hemp  as  foon  as  pulled,  without  which  the    greated 

foftne  fs 


feftnefs  and  whitenefs  cannot  Be  oDtamed  ;  an<3  as  this  fori 
generally  falls  ripe  between  hay  time  and  harveft,  wheri 
the  weather  is  warm  and  fine,  and  the  wornen  moft  at  lib- 
erty, it  will  be  a  fuitable  occafion  to  draw  and  cleanfe  the 
hemp — the  drefling  may  be  referved  for  winter. 

1  now  proceed  to  fpeak  of  the  male  hemp,  which  being 
a  more  confiderable  crop,  cannot  all  be  worked  as  faft  as 
it  is  pulled  or  cut.  It  is  knotvn  to  be  ripe  enough  by  the 
flems  becoming  p^le  ;  for  if  you  ftay  till  the  tuft  contain- 
ing the  feed  appears  ripe,  or  the  (lem  turns  brown,  the 
hemp  will  be  in  a  great  meafure  fpoiled.  When  it  i^ 
come  to  a  proper  maturity,  you  muftget  a  good  number  of 
hands,  {o  as  to  expedite  the  bufinefs,  becaufe  fuch  as  re- 
Hiains  {landing  after  it  is  ripe,  will  have  its  rind  fixed  to 
the  reed,  the  gum  turned  hard  and  dark  coloured,  and  the 
whole  operation  of  drawing  becomes  difficult,  trbublefome, 
and  ungrateful.  TheleavesaretobsftrippedoIFwitha  wood- 
en fword,  in  the  lame  manner  as  thofe  of  the  fc^male  hemp, 
as  are  likewife  the  feed,  the  branches  which  grow  lateralty, 
and  even  the  tuft  bearing  feed  at  the  top  :  Bat  if  this  lat- 
ter (hould  not  come  off  clean,  it  mufl  be  chopt  off  with 
an  iron  inftrument.  All  this  muft  be  dene  over  a  cloib^ 
or  on  ai  fpot  of  ground  in  the  field,  well  levelled  and 
fmoothed,  to  avoid  lofing  any  of  the  feed.  And  it  is  pro- 
pofed,  and  faid  to  be  fuccefsful,  to  leave  the  feed  abroad,* 
covered  with  the  leaves  and  chafF  ftrewed  on  the  land. 
This  certainly  faves  trouble,  and  is  praftifed  m  many  partSy 
but  feems  to  me  flovenly,  and  I  would  rather  take  it  home 
to  a  barn ;  but  I  would  certainly  burn  all  the  roots,  and 
fuch  parts  as  are  too  hard  to  rot  eafliy,  and  flrew  the  afhes 
as  well  as  the  leaves,-  and  fuch  other  parts  as  will  eadly 
rot,  upon  the  ground,  as  thefe  matters  are  reckoned  to  go 
half  way  towards  manuring  the  land  for  next  year's  crop. 
The  male  hemp,  thus  flript  of  leaves  and  feed,  will  gen- 
i&rally  dry  for  ftoring  in  twenty  four  hours;  but  at  any 
rate  mufl  not  be  left  long  abroad,  but  rather  taken  into 
j^eds  to  dry,  which,  when  thus  flript,  it  v/ill  fpeedily  do. 
Sun  and  rain  would  foon  fpoii  it.  That  which  can  be 
■brought  green  mufl  be  treated  as  before  fet  forth  for  the 
female  hemp  ;  and  it  is  obvious  that  it  is  a  great  advantage 
G  to 


if. 

to  work  it  in  this  mannef,  ratLer  tlian  to  dry  and  (lore  ii% 
which  caufes   much    trouble  and  expenfe  and    produces 
leTs  and  worfe  hemp  ;  but  where  the  crop  is  coniiderable, 
and  the  hands  few,  it  is  unavoidable.     If,  however^  much 
rain  comes,  it  is  imprafticable  to  dry  it  for  ftoring  with- 
out  fpoiling,  as  every  year's  experience  (hews  in  the  pref- 
ent  received  method  ;  whereas   the  working   the   hemp 
green  entirely  avoids  thisdifadvantage  and  inconvenienc}', 
and  the  hands  engaged  may  continue    their  employment 
under  the  fhelter  of  trees,  or  of  a  temporary  filed  made  of  a 
fewrough  poles  and  hurdles, covered  with  ftraw,  reeds,  &c. 
All  the  fame  procedure  is  to  be  ufed  with  the   male,   as 
with  the  female  hemp,  as  to  drawing,  fcouring.  Sec,  but  as 
the  reeds  of  it  are  lels  brittle,  and  the  rind  coarfer,  it  re- 
quires more  foaking,  but  is  eafier  to  draw,  and   produces 
much  more    and   ftronger  hemp.     Whrit  is  flored  muft, 
when   wanted  to  be  wrought,  be  foaked,  peeled,  wafhed^ 
and  in  general  treated  as   before  faid.     In  cold   weather 
it  takes  long  foaking. 


Detached  Obfervations  on  Hemp, 

IT  is  capable  of  being  cultivated  on  all  kinds  of  land  > 
the  poorer  land  producing  the  hemp  finer  in  quality^ 
though  fmallerin  quantity,  and  the  rankeft  land  producing 
ftrong  and  long,  though  coarfe  ;  and  this  fort  being  the 
eafieOb  to  draw  and  work  in  the  new  mode,  the  quantity  of 
manure  requihte  in  the  firft  inftance  is  not  above  half  of 
that  for  wheat,  and  the  fubfequent  years,  not  above  half  that 
half,  and  the  hemp  flill  improving  in  quality.  AU  the  work 
in  the  new  method,  not  excepting  the  dreffing,  is  fitter  for 
women  than  men,  and  may  be  praftifed  advantageoufly  by 
every  cottager. 

No  bleaching  is  wanted  for  the  linen  made  of  hemp 
prepared  in  the  new  method  j  and  it  is  certain,  that  if  the 
hemp  be  fine,  well  managed,  and  drelTed  with  the  fineft 
flax  hackle,  it  may  fuperfede  almoft  all  the  ufes  of  fla:r, 
which  flax  is  a  more  uncertain  and  lefs  abundant  crop,  re- 
quires more  culture  and  better  land,  which  it  exhaufts  j 
whereas  hemp  grounds  increafe  in  goodnefs.     If  the  male 

hemp 


il 

hemp  intended  for  cords  has  been  treated  with  little  at- 
tention, and  but  little  fcoured,  or  bleached,  the  fhorts 
wliich  co:rje  from  it  in  drelTmg  may  be  fcoured  over  again, 
to  render  them  more  ufeabic.  The  hackle,  and  even  the 
hemp  itfelf,  may  be  a  little  oiled  in  the  drelling,  which 
will  mach  facilitate  that  bufinefs,  and  inftead  ot  touiing, 
will  rather  a ffi ft  in  bleaching  the  threads,  when  they  come 
to  be  waQied, 

Both  the  dreffing  and  fpinning  of  hemp  are  bed  carried 
on  in  a  damp  place.  Hemp  is  naturally  inclined  to  twill 
too.  much  in  fpinning. 

The  grcatpil  injury  that  can  befal  hemp,  is  that  of  futi 
baking.  But  after  ail,  the  greatefl  injuries  that  can  be 
done  to  hemp,  the  new  operation  may  be  performed  on  it ; 
though  with  little  fuccels,  yet  fufficient  to  render  it  bet- 
ter than  that  xvhich  is  procured  by  any  other  operation^ 
whereof  I  have,  at  this  moment,  the  proof  under  my  eye. 
The  grcciteH  whitenefs  can  never  be  procured  but  by 
working  it  green.  If  flored,  the  greener  it  is  got  in,  the 
whiter  it  will  be.  The  more  the  colour  is  changed,  the 
worfe  will  be  the  colour  of  the  thread. 

Fifteen  pounds  of  male  hemp  may  be  gotten  ofF  in  a 
day,  by  one  perfon  ;  only  feven  pounds,  of  female.  It  is 
neceiTary  to  pick  the  hemp  plants  over  at  feveral  different 
periods,  in  order  to  avoid  having  any  bad  flems  among  the 
good,  which  might  fpoii  a.wbole  parcel,  efpecially  if  in- 
tended for  fine  linen,    ^n.nr,..,: 

There  is  great  reafon,  from  a  flight  attempt  that  has 
been  made,  to  think  that  a  dye  might  be  procured  from 
the  water  in  which  the  hemp  js  fcoured,  after  that  it  is 
gotten  off  from  the  reed. 

It  is  likewife  thought  that  an  inflrument  may  be  imag^ 
ined  for  drav/ing  the  reeds  from  the  threads  or  rind,  or 
elfe  the  rind  or  threads  from  the  reed,  more  expedi- 
tioufly.  A  few  bundles  have  been  cleaned  with  a  common 
rake. 

In  France  it  is  common,  at  the  time  of  pulling  the  fe^ 
male  hemp,  to  fcatter  turnip  feeds  in  among  the  Items  of 
the  male  hemp,  which  are  left  (landing,  and  thefe  turnips 
frequently  produce  a  good  deal  of  feed  for  fheep  or  caitle 
after  the  male  hemp  is  taken  off.     It  is  obvious  that  what« 

ever 


evcr  has  this  efi^efl,  has,  befides  the  benefit  of  fupportjng 
the  (lock  of  a  farm,  that  of  aiding  to  manure  the  hemp 
grounds,  efpecially  if  it  be  iheep  that  are  fed  on  it  ;  there- 
fore if  this  method  fails,  it  would  be  prudent,  imtinediately' 
as  the  hemp  is  off  the  ground,  to  plow  it  up,  and  fow  tur- 
jiips,  cole  fted,  rye,  or  any  other  thing  proper  for  Iheep 
feed,  which  can  be  gotten  off  early  in  the  next  fpring,  fo 
as  to  be  able  to  till  the  land  well  iri  time  for  receiving  the 
bemp   feed. 

It  is  left  an  injury  to  the  hemp  fo  pull  the  plants  before 
they  are  ripe  enough,  than  to  leave  them  too  long  {land- 
ing. It  is  a  lefs  injury,  in  foaking  the  hemp,  to  leave  it 
too  Jong  in  the  water  than  to  take  it  put  before  it  is  fuffi« 
ciently  foaked. 

Tne  more  the  hemp  is  cleanfed  after  getting  off  the 
reed,  the  finer  it  becomes,  and  the  finer  dreffing  it  requires  : 
Nothing  but  experience  can  mark  the  degrees. 

The  mod  advantageous  time  to  begin  the  culture  of 
bemp  on  any  land,  is  immediately  after  a  crop  of  turnips  j 
exactly  the  fame  as  if  you  were  about  to  fow  barley. 

The  coarfeft  black  foap,  which  colls  in  France  only 
three  pence  per  pound,  will  fuffice  for  making  the  fuds 
through  which  the  hemp  ihould  pafs. 

It  is  afferted,  from  experience, "that  putting  the  cluflers 
containing  the  hemp  feeiis  to  fweat  and  heat,  caufes  many 
of  the  feeds  to  come  to  perfe6lion,  which,  in  the  common 
method,  would  wither  and  become  d-ead  ;  and  that  it  of 
courfe  improves  both  the  quantiiy^and  quality. 


i4p.  smprc-ved METHOD  cf 'preserving  the  fine  fla- 
vour of  BUTTE  R,  a77d  of  preventing  fVf 

.      GROWING  RANCID. 

Coniinuni rated  to  the  «  Burlington  Society  for  theprqmoting  Agricul- 
ture and  Domeftick    Manufaftures,"  by  their   President,   and 
ordered  to  be    publifpcd.     From  the  American   Mufeum.     Vol« 
~'    Vlll.Page  172. 

JL  O  a  peck  of  fine  fait  add  one  ounce  of  crude  fal 
ainmoniac,  and  two  ounces  of  faltpetre,b.oth  finely  powderl 

cd  : 


5£ 

jfcd  *.  Mix  them  very  well  with  the  fine  fait :  With  this  fait, 
work  your  butter,  until  the  butter  milk  be  entirely  ex- 
traded.  Then  pack  it  in  wooden  fnkins,  faking  it  with 
the  fame  mixed  fait,  to  fuch  a  degree  as  to  be  palatable, 
when  eaten  with  bread,  and  no  falter.  The  mixture  is 
flronger  than  fine  fait  :  Of  confequcnce  fomething  lefs  is 
required. 

By  order  of  the  Society, 

W.  COXE,juN,  SecV^y. 

DrrvSCTioNS  for  the.  manufacturing  SUGAR 

from  the  Mafle  Tree. 

[_From  tlii  America:.'  InIuseum.] 

LF  the  fap  is  drawn  into  wooden  vefiels,  care  fhould 
l)e  taken  that  they  are  made  of  fuch  wood  as  will  not  give 
jthe  liquor  a  bad  tafte.  Some  maple  fugar  has  a  difagree- 
jible  tafte,  occafioned,  as  I  have  been  informed,  by  the  fap 
having  been  put  into  trays  made  of  the  white  walnut.  If  the 
moulds  are  made  of  wood,  they  alfo  fhould  be  madeof  fome 
liind  of  tree  that  will  give  notafle.  The  greateft  part  of 
the  maple  fugar  I  have  feen,  has  too  fmall  a  grain  ;  which 
is  owing  to  two  caufes  ;  one  is,  the  makers  of  it  do  not  ufe 
lime  or  lye,  or  any  thing  elfe,  to  make  it  granulate  ;  the 
other  is,  that  they  bqil  the  fugar  too  much. — The  quan- 
tity of  lime  neceiTary  to  anfwer  the  purpofe,  I  cannot  ex- 
actly afcertain  ;  but  I  fuppofe  51  heaped  fpoonful  of  flack- 
ed lime  would  be  fufficient  for  about  fix  gallons  of  fap, 
A  judicious  perfon  after  a  few  trials,  would  be  able  to  fix  the 
due  proportion.  It  may,  however,  be  proper  to  mention, 
that  if  the  quantity  of  lime  is  too  fm^ill,  the  fugar  will  not 
be  fufficiently  grained  ;  if  too  much,  it  will  give  the  fugar 
a  reddifh  cafl,  I  have  before  obfcrved,  that  the  fugar 
ihould  not  be  boiled  fo  much  as  has  been  the  common, 
pradice.  That,  from  Vv'hich  runs  about  one  fixth  of  its 
weight  in  mehifTes,  in  twenty  four  hours  after  it  is  put  to 
drain,   1  think,  has   been  boiled   properly  ;  perhaps,  in 

three 


11 

Ljiree  or  four  weeks  afterwards,  it  wll]  run  the  like  quanti^ 
iy  of  melaire.Sy.rnaking  the  v.'hole.of  the  running  about  one 
third  th?  v;eight  of  the  green  fugar^  It  is  probable  that 
thofe  who  ijave  been  accuftontred  to  high  boiling,  in  ordcE 
to  get  as  much  fuj^ar  as  pofuble  in  the  firfl  procefs,^  will 
pot.  approve  of  this  inethod,  but  perhaps  may  be  better  re-. 
concilcS  to  it,  when  they  are  informed,  that  if  they  boil 
this  melailes  or  fyrup  with  ftror.g  lime  v^ater,  one  third  of 
the  latter  to  two  thirds  of  the  rnelailcs,  there  is  reafon 
(oexpe6i  it  will  Make  good'  ftigar,  although  not  equal  to 
the  fail  fort. 

1  (liall  no;v  proceed  to  give  foine  dire£lions  for  the  making 
of  maple  fugar  : — Let  all  the  Tap  that  has  been  coUeded  in 
one  day,  be  hoiled  the  day  following,  left  it,  ftiould  fer- 
ment, in  u-hich  cafe  the  fugar  Tvouid  be  lefs  in  quantity, 
andworfein  qualitj'.  To  carry  on  the  bufinefs  to  the 
greatefl;  advantage,  there  fnould  be  three  kettles  of  dif- 
ferent dimenhonf.  Thefe  kettles  (liouid  be  fixed  in  a 
row,  the  fmalleft  at  one  end,  the  middle  fizednext,  and  the 
largefl  at  the  other  end.-— When  there  h  a  quantity  of 
fap  colle6fed,  put  as  much  in  the  largefl  kettle  as  cnii  bs 
conveniently  boiled  in  it  ;  then  throw  in  as  much  lime  or 
lye  as  may  be  deem>ed  neceiTary  to  make  thg  liquor  granu^ 
late.  Keep  a  moderate  fire  for  fome  time,  aitd  as  the  fcuni 
rifes,  take  it  off  with  a  fkimmer  ;  after  the  liquor  is  pretty 
clear,  incr'cafe  the  fire  and  boil  it  brifkly,  'till  fo  much  is 
evaporated,  as  that  which  rig rtiains  rta'y'bt  'boiled  in  the 
middle  kettle  ;*  into  whfcb  the  liqu'or'niiifl:  be  ilrained 
tliroufjh  a  blanket  ;  under  this  kettle,  keetJ'  a  i^ood  fife, 
and  take  oft  the  fcum  as  it  rifes.  As  foon  as  the  liqii'of  i^' 
taken  from  the  lavoje,  and  put  into  the  tniddle,  kettle,  frefli 
fap  muft  be  put  into  the  former,  and  treated  as  before  di- 
refted,  and  fo  on,  till  all  the  fap  is  boiled.  "''■'",''■ 

When  the  liquor  is  fufiiciently  evaporated  in  tfie.rniS-. 
die  kettle,  to  admit  its  being  boiled  in  the  fmallefl,  it  muft 
be  put  into  the  laft,  where  it  mull  be  boiled,  until  it  gets  to 
a  proper  confillency  to  make  fugar.  When  the  liquor  is 
taken  from  the  middle  kettle  into  the  fmalleft,  the  torraer 
tnvi^i  be  fijpplied,  as  is  before  directed,  from  the  largefl,^ 

with' 

*  Scrne  liqvior  fnould  be  left  in  the  large  kfttie,  if  an  iron  one,  otherwife 
there  would  be  a  danger  of  its  fplitting,  noon  putting  in  cold  liquor. 


\ 


With  frefh  Tap.     The  liquor,  in  the  fmall  kettle,  muft  be 
boiled  brificly,   until  it  gets  pretty  thick,,  when  the  fire 
fhould  be  lelfened,  to  prevent  its  burning.     When    the 
hqdbr  rifcs  in  the  kettle,  «i  piece  of  butter  or  fat,  the  fize 
of  a  hazle  nut,  may  be  thrown  in  ;  if  this  quantity  does 
not   make  it  boil  flat,  more  fhould  be  added,   until  it  an- 
fwers  the  purpofcjand  this  muft  be  repeated  as  often  as  the 
liquorriies.     When  it  is  boiled  enough,  which  may  be 
knovv^n  by  the  mannert  of  its  roping  between  the   thumb 
and  finger,  it  mull:  be  put  into  a  cooler  or  tub,  when  the 
fmall  kettle  mufl;  be  fupplied  with  liquor  from  the  middle 
fized  one,  that,  with  more  from  the  largeft,   and  the  large 
One  with  frefli  fap,  as  is  before  dire6led.     When  one  third 
of  the  fap,  that  has  been  coUefted,  is  boiled  and  put  inta 
the  cooler,  it  mufl;  be  flirred  brifkly  about  with  a  flirring 
flick  (which  may  be  made  like   a  fmall   paddlej    until   it: 
grains,  when  it  may  be  left  (if  the  bufinefs  has  been  well 
done)  until  another  third  of  the  liquor  is  boiled,  and  put 
into  the  cooler  :   It  muft  be  then  moved  about  with  the 
ftirring   ftick,  until  it  is  well  mixed  together — when  the 
remainder  of  the  liquor  is  boiled  and  put  into  the  cooler, 
it  muft  again  be  moved  about  with  the  ftirring  ftick,  until 
the  whole  is  v.'ell  mixed,  when  it  muft  be  put  into  moulds; 
earthen  would  be  beft;  but  wooden  moulds  may  be  made 
to  anfwer  the  purpofe,  by  nailing  or  pinning  four  boards 
together,  fo  ftiaped  as  to  make  the  mould  one  inch  diam- 
eter at  the  bottom,  and  ten  or  twelve  inches  at  the  top  ; 
the  length  may  be  two  feet,  or  two  feet  and  an  half — thefe 
moulds  muft   be  clofely  ftopped  at  the   fmall  ends,   with 
old  coarfe  linen,  or  fome  fuch  thing,   and   fet  up  with 
fomething  to  ftay  them  ;  the  fugar  muft  then  be  taken  from 
the  cooler,  and  poured  into  the  moulds-^— next  morning  the 
ftoppers   muft  be  taken  out,  and  the  moulds   be  put  on 
troughs,  or  fome  veflel  to  drain  their  melafies.     In  the' 
evening,  the  loaves  muft  be  pierced  at  the   fmall   ends,  to 
make  them  run  their  fyrup  freely — this  may  be  done  by- 
driving  a  wooden  pin,  (ftiaped  like  a  marling  fpike)   three 
or  four  inches  up  the  loaf  j  after  which  they  muft  be  left 

to 

t  Dip  a  f!ick  Info  the  liquor,  apply  the  ihumh  fo  If,  and  take  part  of 
what  adheres  to  the  ftiek,  then  draw  it  f.vo  or  three  rimes  between  the  thumb 
and  fiiijrer. 


.V? 


to  drain  their  melafTes^,  which  will  be  done  in  a  friOrrtef 
or  longer  time,  according  as  the  fugar  has  been  boiled. 

No  part  of  the  bufmefs  requires  greater  attention  than 
granulating  or  graining  the  ru.gaiiin  the  cooler,  and  after- 
wards frequently  obferving  the  Rate  it  is  in — if  too 
thick,  it  may  be  remedied  by  boiling  the  remaining  liquor 
lower,  than  that  which  was  boiled  before — if  too  thm,  by 
flirring  the  cooler  again,  and  boiling  the  remainder  oi  thcf 
liquor  higher,  or  more* 

A   SUGAR  BOILER. 

Philadelphia^  Auguji  21,  1789. 

^^  The  making  of  fugar  is  quite  common  and  eaff 
with  a  lingle  kettle  of  any  fize. 


\ 


